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Pecan Toffee Filled Ravioli Cookies

Ingredients
  • 1 cup packed brown sugar
  • 1/4 cup melted butter
  • 1/2 cup chopped pecans
  • 2 tablespoons flour
  • 1 1/2 cups softened butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 egg yolks
  • 3 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
Instructions

Stir brown sugar into melted butter until well blended. Add pecans and flour and mix well. Transfer filling to waxed paper, shape into 7 inch square. Cut into 36 (1 1/4 inch) pieces. Refrigerate 1 hour or overnight. Combine butter, sugars and egg yolk in medium bowl. Add remaining ingredients, mix well. Cover, refrigerate 4 hours or till firm. Roll half of dough on well floured sheet of waxed paper to 12 inches square. Repeat with second half of dough. If dough becomes soft, refrigerate 1 hour. Heat oven to 350 degrees F. Lightly score one layer of dough at 2 inch intervals to form 36 squares. Place 1 square of filling in center of each dough square. Carefully place second layer of dough over filling and first layer of dough. Press gently between rows. Cut with knife, ravioli wheel or pastry cutter. Transfer filled ravioli to ungreased cookie sheets. Bake 14-16 minutes or until lightly browned. Cool on sheets 5 minutes Remove to racks to cool completely. Note: This can also be done with 1 inch squares of chocolate instead of the brown sugar filling. Makes: 3 dozen

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