Cream softened cream cheese in a medium mixing bowl for a minute. Now add butter and beat it again to combine. Add sugar next and beat it in for another minute.
Next comes egg (to measure half an egg, lightly whisk a room temperature egg and measure out 2 tbsps, then beat it into the bowl) and extracts. Beat them in till they combine well. About 30 seconds.
Sift cake flour, salt and baking powder over wet ingredients and fold in to form the dough.
Cover and keep the dough to chill for atleast 2 hours or alternatively you can form the dough balls, place them on baking tray and chill in the freezer for ½ hour and bake the cookies.
When ready to bake, line a baking tray with parchment paper or silicon mat. and Prehaet your oven to 375 deg F.
Divide the cookie dough into 10 equal sized balls. Make an indent in their centers using the back of a tsp or with your thumb.
If you find the cookie balls are sticky, coat your thumb/tsp in some flour to make indentations.
Fill with 1 ½ tsp of cooled down pecan pie filling in each cookie and bake for about 9-11 minutes. Or till the cookie appear puffy and get golden brown bottoms.