Preparation

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the egg yolk and vanilla extract, mixing until well combined.
• Gradually add the flour and salt to the wet ingredients, stirring until just combined. The dough will be slightly crumbly but should hold together when pressed.
• Scoop out tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing about 2 inches apart. Use your thumb or the back of a spoon to create an indentation in the center of each ball.
• In a separate bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt. Mix well until the filling is sticky and combined.
• Spoon a small amount of the pecan filling into each indentation, filling to the top.
• Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.