Pecan Pie Cookies

The warm, caramelized quality of the pecan pie filling is matched with buttery, tender cookies in this elegant and impressive fingerprint cookie. These sweet treats have everything you love about a pecan pie, but in a portable, easy-to-use package. The filling and dough can also be prepared a day in advance and stored in the refrigerator for easy assembly the next day.
Prepare the cookies: Combine the pecans and 1/2 teaspoon salt in a food processor and grind until the nuts are finely ground, about 20 grains. Transfer the mixture to a medium bowl.Beat the butter and sugar using a paddle attachment mixer on medium speed until creamy, 3-4 minutes. Add the egg yolks, 1 at a time, beating well after each addition. Whisk with vanilla. Using a mixer on low speed, add the flour, 1/4 cup chopped nut mixture, and remaining 1/2 teaspoon salt. Increase the speed of the mixer to medium and beat until the mixture is smooth, about 2 minutes. Cover and refrigerate for 1 hour.Preheat the oven to 350°F. Line 2 large baking trays with parchment paper. Using floured hands, roll the dough into about 32 (1 inch) balls. Roll the balls in the remaining nut mixture. Place on prepared pans, 2 inches apart. Use your thumb or the back of a spoon to gently make a depression in the center of each ball.Bake in the preheated oven until the edges are lightly browned, 14 to 15 minutes; remove from the oven and press down the baking dish again. Allow to cool on baking sheets until ready to eat.While the cookies are baking, prepare the filling: combine the pecans, brown sugar, corn syrup, melted butter, egg, vanilla, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer, stirring constantly, until thickened, 3-4 minutes. Remove from heat and allow to cool slightly before use, about 10 minutes.Assemble the cookies: Place about 1 teaspoon of the filling in the center of each cookie. Let stand until the filling cools down.