Pecan Tassies (Pecan Pie Cookies)
Ingredients
- Nonstick cooking spray Nonstick cooking spray Nonstick cooking spray
- 168 g all-purpose flour
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon kosher salt
- 141 g unsalted butter
- 141 g cream cheese
- 1/3 cup maple syrup
- 52 g light brown sugar
- 28 g unsalted butter
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 88 g pecan halves
- Powdered sugar Powdered sugar Powdered sugar
Shop ingredients
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Instructions
- Arrange a rack in the middle of the oven. Lightly spray the cavities of a 24-cavity (or two 12-cavity) mini muffin pan with nonstick cooking spray.
- In the bowl of a food processor fitted with the blade attachment, pulse the flour, sugar, and salt. Add the cold cubed butter and cream cheese and pulse until the dough comes together in one mass, about 30 to 50 one-second pulses.,The mixture will look dry at first and then turn pebbly. Do not add any water or liquid. Keep pulsing until it comes together.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Divide the dough into 24 one-tablespoon portions (about 19g each). Use your hands to roll each portion into a ball and place a ball into each cavity of the prepared mini muffin tin. Chill the dough in the freezer for 5 minutes to firm up slightly.,Use a tassie press, small measuring spoon, skinny shot glass, or your knuckle to push the dough into the cup and all the way up the side, creating a well in the center. Take care to press the dough and create wells that are deep and wide because the dough and filling will puff as they bake. Return the muffin tin to the freezer while you make the filling.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- In a medium bowl, whisk the maple syrup, brown sugar, melted butter, granulated sugar, egg yolk, vanilla, salt, and cinnamon (if using) until combined and there are no lumps of sugar. Add the pecans and stir to coat the nuts in the maple syrup mixture.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Equally divide the pecan filling into each dough well, about a heaping 1/2 tablespoon each.,Bake the cookies until puffed, the dough is golden to golden brown around the edges, and the filling is set, 25 to 30 minutes.,Simply Recipes / Mark Beahm
- Cool the tassies slightly in their pan set over a wire rack, about 2 minutes. Transfer the cookies directly to the rack to cool completely. If desired, very lightly dust with powdered sugar before serving.,Leftover pecan pie cookies can be stored in an airtight container at room temperature for up to 5 days.,Love the recipe? Leave us stars and a review below!,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
Source
Original recipe: View Original
