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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Servings 36

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( 9 ) Ratings

9 Ratings

5 Stars 10%

4 Stars 10%

3 Stars 20%

2 Stars 30%

1 Stars 10%

Member Reviews ( 5 )

39ab3bac-60b9-4256-93d4-e6d853ec009c

ingredients 8
Prep Time 60 min
Total Time 60 min

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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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babydollbiker

report Posted Dec. 26, 2010 8:27 PM

These are awesome. My daughter in law and I made these together and my husband ate all of the ones I got. He LOVED them. I made some more and he watched how I did it and I took them to my family Christmas. They all disappeared fast! The next batch I made for his family Christmas he helped me because he was fascinated how they were made. The next batch I bet he makes himself. The taste is awesome! They cook up nicely! They are classy! I would not be ashamed to take these anywhere.

AuntieDeb

report Posted Dec. 19, 2010 10:37 AM

I've made these 3 times now (the family just loves them!). The 1st time, the cookie crust was very soft & tended to leave small pieces behind in the muffin cups.I scooped the left behind pieces out & pressed them back into the crust which was warm enough that the pieces stuck). The 2nd & 3rd times, I baked them slightly longer. The crust stayed together better but the cookies came out browner & crunchier. I also experimented with using less of the brown sugar mix (did not effect the softness of the cookie crust but the family seemed to like more of the brown sugar).

Carmella12

report Posted Dec. 29, 2009 3:09 PM

I made these for Christmas and added 4oz of softened cream cheese with the cookie dough and they were absolutely delicious.

daleandmarlene

report Posted Dec. 13, 2008 10:16 AM

these are awesome!!!!!!!!!!!!!!! i have not tried them yet,but i have a friend who made them and i tasted one. Wow i know i will be making them

JMV1

report Posted Nov. 25, 2008 11:55 PM

I love pecan tassies, but this recipe turned out to be very disappointing. The problem is the cookie crust--it's way too greasy and does not taste good. I used silicone muffin pans, so I didn't have to grease the pans, and they still turned out too greasy. The crust was too thin on the bottom. Overall, the taste was not good mainly because of the crust.