Pecan Pie Cookies

I made these at Christmas for Brian... he loved them!  They turned out pretty large, so 1 cookie is plenty to satisfy.  Super easy to make - I definitely want to experiment with other no-bake fillings next time!  (I adapted this recipe from here.)

Pecan Pie Cookies

1 pkg. (regular-sized roll) Pillsbury Sugar Cookie Dough
1-1/2 c. chopped pecans
3 Tbsp. butter
1/2 c. brown sugar
1/3 c. corn syrup
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. rum extract (optional - I didn't use any.)
1/4 c. powdered sugar for dusting (optional)

Preheat oven to 350ºF.
Prepare muffin top pan with baking spray.  (I don't own a muffin top pan, so I just used a large muffin pan instead.)
Slice cookie dough in 1/2-inch slices.
Place one slice into each area of the pan.
Bake for 10 minutes, or until the cookies are golden on the edges.
Place butter, sugar, corn syrup, salt in medium saucepan and bring to a boil.
Adjust to medium heat and boil for 2 minutes.
Remove from heat, stir in pecans and vanilla (& rum extract).
Allow cookies to completely cool in pan before removing from pan.
Place 2 heaping Tbsp. of pecan filling into each deep dish cookie.
Allow filling to cool and set up before serving.

Makes 14 cookies.