Preheat oven to 350 F.

Lightly spray mini cupcake pan.

Add a cookie square to each hole, being gentle to not tear the dough on the sides. 

If using a roll of sugar cookie dough, thinly cut the dough into about 1/8" slices. 

Bake for 10-12 minutes, until edges of cookie are just starting to turn golden. 

Remove from oven and use a tart press or the end of a rolling pin to gently press the cookie in to make a cup. Don’t press too hard or the sides of the cookie will rip.

While cookie cups are baking, in a large bowl, use hand mixer to cream together butter, brown sugar and salt. 

Stir in corn syrup and vanilla, then add eggs. 

Mix in the chopped pecans. 

Add about 1/2 tablespoon of pecan pie filling to each sugar cookie cup. Bake for 10-13 minutes or until filling is becoming a darker brown in each cup. 

Let cookie cups cool completely in the pan.

Once cooled, gently remove from pan. The easiest way to do this without breaking the cups is gently pressing on the edges and spin them. Then simply slide them up and out.