Honey Pecan Stuffed Shortbread Cookies

Ingredients

1 Cup of salted Butter, softened
1 Cup Powdered Sugar (reserve ¼ Cup for dusting cookies after baking)
2 Teaspoons Vanilla extract
1 Cup Pecans, toasted and crushed
2 Cups All Purpose Flour

For the filling:
1 Cup Pecans, toasted and crushed
2 Tablespoons Peanut Butter
3 Tablespoons Honey
1 Teaspoon Cinnamon

Directions

Toast the pecans and allow to cool.

Pre-heat oven to 350 degrees.

Mix the softened butter, powdered sugar and vanilla extract in a large mixing bowl. Stir in 1 cup crushed pecans.

Stir in the flour. Mix with the mixer for 1 minute more.

Next prepare the filling by, finely crushing the pecans. Mix the pecans with the peanut butter and honey.

Now put a small amount of dough in the cookie mold. Put a small amount of the filling in the mold. Next, cover the bottom (it will be on top at this time till you un-mold it) with more dough. Tap the mold against the baking tray to un-mold.

Place the cookies on trays lined with parchment paper. Bake for 14 minutes.

Remove from oven and place on a cooling rack.

Allow to cool 4-5 minutes, then dust each cookie with powdered sugar. Once completely cooled, store in an airtight container up to two weeks.