Preheat the oven to 375 degrees Fahrenheit and spray 2 muffin tins heavily with non-stick cooking spray.

Shape the sugar cookie dough into even size balls (1 1/2 inches).  Place one of the balls in each muffin tin and use your thumb to make an indention in the center of each ball.

Bake for 10 minutes.

While the cookies are baking, mix together the pecan filling ingredients in a mixing bowl.

Remove the cookies from the oven.  Use a wooden spoon to re-shape the indentions in the cookies if needed.  Then place approximately 1 tablespoon of the pecan mixture into each cookie cup.

Bake for 8-10 more minutes until the edges of the cookies are slightly golden brown.

Let the cookies cool at room temperature for 10 minutes.  Then chill them in the refrigerator for 15-20 minutes so that they can fully set.

Run a knife around the edge of each cookie to gently remove them from the muffin tins.  Then they are ready to serve, topped with whipped cream and enjoy!