One of my family’s favorite holiday cookies. The shortbread crust and rich pecan filling create a treat like a mini pecan pie but without being too sweet. And for a twist, try adding some chocolate chips to the filling.

Pecan Tassies

Yields 24 small tassies. Recipe from Joy of Cooking Christmas Cookies

Whisk together in a bowl:

1 1/3 cup all-purpose flour

1/3 cup powdered sugar

¼ teaspoon salt

Shred into the flour mixture and cut in:

10 tablespoons cold unsalted butter (1 stick plus 2 tablespoons)

Using a large fork, stir in just until the dough comes together:

3 tablespoons of ice cold water to start

If the dough doesn’t come together, add a very small amount of additional water, but you don’t want to over moisten the dough. Once the dough is done, wrap it up in a ball in plastic wrap and let it chill in the refrigerator for 15 minutes. While the dough is chilling, make the filling. Heat the oven to 375° and mix together:

1 cup raw pecans, finely chopped, about 4 ounces total

¼ cup brown sugar

1/3 cup dark corn syrup

1 large egg

1 tablespoon unsalted butter, melted 1 teaspoon vanilla

Spray a mini muffin pan liberally with non-stick spray. Split your dough into 24 equal pieces and roll each into a little ball, putting each ball into a separate tin. Using either a tartlet tamper or your thumb/knuckle, push down on each ball to form it into the tin and create a space in the center for the filling. Don’t make a hole all the way through the dough, as the filling will stick to the pan during cooking. Make sure the dough extends to the top of each tin. 

Fill each tassie all the way to the top but don’t let it run over. Bake in the oven for about 25 minutes or until the dough is nice and brown and the filling is puffy and set. Once done, remove the pan to a rack and let cool for 15 minutes, during which time the tassies will shrink and be easier to remove. 

Variation: Add 2/3 cup mini chocolate chips to the filling. Delicious!