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.

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  • 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

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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

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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.
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