Step 1

Preheat the oven to 350˚. Spray 36 mini muffin pan cups with nonstick cooking spray; set aside.

Step 2

Combine the brown sugar, butter, egg yolk and vanilla in a bowl. Beat with a mixer on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and salt; beat on low speed until well mixed.

Step 3

Shape the dough into 3/4-inch balls; place each into a prepared mini muffin pan cup, pressing the dough onto bottom and up one-third of the sides of each cup, creating a shallow cup.

Step 4

Combine all of the filling ingredients in a bowl; spoon 1 teaspoon filling into each cookie.

Step 5

Bake 13 to 15 minutes or until edges are golden brown. Let cool 10 minutes in the pan on a cooling rack. Remove the cookies from the pans by running a small knife around the edge of each cookie. Place onto the cooling rack; cool completely.