Caramel-Pecan Tassies

(10)
6 reviews.
  • 60 min prep time
  • 60 min total time
  • 8 ingredients
  • 36 servings

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

Directions

  1. 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. 2 Divide dough into 36 pieces. Shape each piece into ball; place in muffin cup. With thumb, make indentation in center of each.
  3. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved