1 cup (250 ml) unbleached all-purpose flour

1/4 teaspoon (1 ml) baking soda

1 pinch salt

1/2 cup (125 ml) unsalted butter, softened

3/4 cup (180 ml) brown sugar

1 egg

1/2 cup (125 ml) coarsely chopped toasted pecans

16 cubes (1.5-cm/1/2-inch) Maple Cream Fudge (recipe follows)

With the rack in the middle position, preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.

In a bowl, combine the flour, baking soda and salt. Set aside.

In another bowl, cream the butter and brown sugar. Add the egg and beat until the mixture is smooth. Using a wooden spoon, stir in the dry ingredients and pecans.

For each cookie, with floured hands, shape 30 ml (2 tablespoons) of dough into a ball. Push a cube of maple fudge into the centre and cover completely with dough. Place 8 cookies on each sheet. Bake 1 sheet at a time until the cookies begin turning gold at the edges, about 7 minutes. The cookies will remain very soft in the centre.

On removing the cookies from the oven, use tongs to carefully slide the parchment paper from the baking sheet onto a cool surface. Let the cookies cool to room temperature. Repeat with the remaining dough.

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