Caramel-Pecan Tassies

  • Prep Time 60 min
  • Total Time 1 hr 10 min
  • Servings 36

Ingredients

1
roll (16.5 oz) refrigerated sugar cookies
2
tablespoons Gold Medal™ 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
  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease 36 mini muffin cups with shortening; sprinkle lightly with flour.
  • 2 In medium bowl, break up cookie dough. Stir or knead in 2 tablespoons flour until well blended. Divide dough into 36 pieces. Shape each piece into a ball; place in muffin cups. With thumb, make indentation in center. Bake 6 to 8 minutes or until light golden brown.
  • 3 Meanwhile, in medium bowl, beat egg. Stir in brown sugar, butter, corn syrup and vanilla until well blended.
  • 4 With back of measuring teaspoon, remake indentations in partially baked cookie cups. Spoon about 1 teaspoon pecans into each cup; top with about 1 teaspoon brown sugar mixture.
  • 5 Bake 8 to 12 minutes 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.

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 Serving
Calories
115
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
10mg
10%;
Sodium
65mg
65%;
Total Carbohydrate
16g
16%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.