Pecan Pie Thumbprint Cookies for 24

Instructions:

1. In a large bowl, beat the softened butter and granulated sugar until the mixture is pale and fluffy.
2. Slowly stir in the flour and salt. Add the vanilla extract and mix until a soft, cohesive dough forms.
3. Scoop about 1 tablespoon of dough at a time, roll into 1-inch balls, and place on a prepared baking sheet.
4. Use your thumb or the back of a small teaspoon to press a deep indent into the center of each ball.
5. Optional: Toast chopped pecans in a dry pan for 2 minutes until fragrant.
6. In a small bowl, stir together the chopped pecans, brown sugar, syrup, melted butter, and vanilla until a thick paste forms.
7. Spoon approximately 1/2 teaspoon of the pecan mixture into each cookie indent.
8. Bake at 350°F (175°C) for 10–12 minutes until edges are barely golden and filling is bubbling.
9. Let the cookies rest on the baking sheet for 5 minutes to allow the centers to set before moving to a wire rack.