Pecan Pie Cookies

Pecan Pie Cookies 1 prepared single pie crust (homemade or purchased, I used Pillsbury) 2 tablespoons butter, melted cup pecans, chopped 1/2 cup packed brown sugar 1/4 cup corn syrup 2 eggs 1/8 teaspoon salt optional 1/4 cup semi sweet or milk chocolate chip for decorating. Preheat oven to 400 degrees. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside. Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about ⅛-1/4″ up on the edges. Spoon 1 tablespoon of the pecan mixture into each circle. Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool.