Caramel-Pecan Tassies

  • Prep 60 min
  • Total 1 hr 10 min
  • Servings 36
Caramel-Pecan Tassies

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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
115
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
65mg
3%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
11g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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