We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Caramel-Pecan Tassies

If you don't know what a tassie is, try these delightful little mouthfuls, and you won't soon forget! Each is baked with a sweet center of brown sugar, butter, corn syrup and chopped pecans for a uniquely nutty cookie taste.

(9)
(5)
Save and Share
  • prep time 60 min
  • total time 60 min
  • ingredients 8
  • servings 36
 

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2
tablespoons all-purpose flour
1
egg
3/4
cup packed brown sugar
2
tablespoons butter or margarine, softened
2
tablespoons light corn syrup
1
teaspoon vanilla
3/4
cup chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark pan). Grease 36 mini muffin cups with shortening; sprinkle lightly with flour. In medium bowl, break up cookie dough. Stir or knead in 2 tablespoons flour until well blended.
  • 2 Divide dough into 36 pieces. Shape each piece into ball; place in muffin cup. With thumb, make indentation in center of each.
  • 3 Bake 6 to 8 minutes or until light golden brown. Meanwhile, in medium bowl, beat egg. Stir in brown sugar, butter, corn syrup and vanilla until well blended.
  • 4 Remove pan from oven. With back of measuring teaspoon, make indentation again in each partially baked cookie. Spoon about 1 teaspoon pecans into each cookie; top each with about 1 teaspoon brown sugar mixture.
  • 5 Return to oven; bake 8 to 12 minutes longer or until edges are golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of each cookie to loosen; cool 1 to 2 minutes longer. Remove cookies from muffin cups; place on cooling racks to cool.
  • 1 Heat oven to 350°F (325°F for dark pan). Grease 36 mini muffin cups with shortening; sprinkle lightly with flour. In medium bowl, break up cookie dough. Stir or knead in 2 tablespoons flour until well blended.
  • 2 Divide dough into 36 pieces. Shape each piece into ball; place in muffin cup. With thumb, make indentation in center of each.
  • 3 Bake 6 to 8 minutes or until light golden brown. Meanwhile, in medium bowl, beat egg. Stir in brown sugar, butter, corn syrup and vanilla until well blended.
  • 4 Remove pan from oven. With back of measuring teaspoon, make indentation again in each partially baked cookie. Spoon about 1 teaspoon pecans into each cookie; top each with about 1 teaspoon brown sugar mixture.
  • 5 Return to oven; bake 8 to 12 minutes longer or until edges are golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of each cookie to loosen; cool 1 to 2 minutes longer. Remove cookies from muffin cups; place on cooling racks to cool.

EXPERT TIPS

toggle

Expert Tips

If you purchase pecan pieces, you will need to chop them a bit smaller. You can do this with a sharp knife, or use a small food processor or nut chopper.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
10mg
10%;
Sodium
50mg
50%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.