1/2 cup butter
1/4 cup brown sugar
2/3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg
1 teaspoon vanilla extract
1 cup chopped almond
1/8 cup sweetened condensed milk
1 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the flour blend to form a dough. Stir in the baking powder, baking soda and cinnamon; fold into the creamed mixture. Roll dough into a 1/3 inch thick. Cut into 1 inch balls. Place on one cookie sheet.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To make the filling, stir together the egg, vanilla extract, almond extract, chopped pecans and condensed milk. Roll dough into a 1/4 inch thick. Cut into 3 inch balls. Place on cookie sheet.
Bake for 10 to 12 minutes in the preheated oven, until in centers of cookies are golden. Remove from cookie sheets to cool completely. Roll the cookies in the filling using a 10 inch round cookie cutter. For an even baking, use a miniature cookie cutter or circular spoon. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire racks to cool completely.