These tiny pecan pies are very tasty, look wonderful on a cookie tray or in an assortment of cookies and will almost always be the first cookies to disappear. Make plenty to give as gifts.
Makes 3 – 4 dozen
- ½ cup cream cheese, room temperature
- ½ cup butter, room temperature
- 1 cup flour
- 1 egg lightly beaten
- ½ cup dark corn syrup
- 1/3 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 2 tablespoons butter, melted
- 1 cup pecans, chopped
- In the bowl of a stand mixer cream butter and cream cheese together until well blended.
- On low speed beat in the flour just until incorporated, scraping sides of bowl occasionally.
- Spray the inside of 4-12 tart, tiny tartlet pans with cooking spray and set aside.
- Using a scoop or measuring spoon, measure the dough into rounded teaspoonfuls and roll them between the palms of your hands into balls.
- Place one ball of dough in each tiny tartlet tin. If the dough becomes too soft to hold its shape, refrigerate it briefly.
- Carefully press the dough against the bottom and sides of each tartlet using your fingers or a drink muddler. Be careful not to let the tin show through, as the filling will stick to it.
- Preheat oven to 350F.
- In a medium bowl combine the filling ingredients except for the pecans and stir them together until smooth and well blended.
- Once filling is smooth, stir in the chopped pecans.
- Spoon about 1 heaping teaspoon of filling into the pastry.
- Bake at 350F for 20 minutes or until set but still soft in the centers.
- Cool completely IN the pans on cooling racks.
- Carefully remove from tartlet pans using a small knife or spatula to run around the outside of pastry before gently lifting out of pans.
- Store in airtight container at room temperature for up to 2 weeks.
These cookies take some time to make and might be considered a labor of love but if you or someone you love has a thing for pecan pie, you will be their hero for making Pecan Tassies.