Pecan Tassies are a little family favorite that I have been making as long as I can remember. But I'm pretty sure that's only because I got tricked into it.
These cookies are delishous "mini" pecan pies. They are bit sized and always requested. However they kinda take forever to make...
Once the dough is made you have to press it into the tins. You have to have the 'right' thickness; too thin and the cookies will break with the weight of the filling, too thick and the crust will push all of the filling out. So you just have to practice and take your time. Growing up I got a lot of practice around Christmas. It was always a busy time and somehow I got the job of making these each year. Now with all the practice I can turn them out pretty fast.
The memories of all those years comes back with each tin that gets pressed out and each smell of the baking almond crust and pacan filling. I smile every time I make these... even if they do take an entire night.
1/2 c. butter
1/2 c. sugar
1/2 tsp almond extract
1 1/2 cup flour
1 egg, beaten
1/3 c. sugar
1/4 tsp salt
1/3 c. dark corn syrup
1 scant tbsp butter, melted
1/2 tsp vanilla
1/3 c. chopped pecans
For the tarts cream the sugar and butter together. Add egg and extract, blend well. Stir in flour slowly. Wrap in plastic and let chill in refrigerator for 30 minutes. Spray Sandbakkelse pastry tins with non-stick spray. Take a small amount of dough and press into bottom and sides of the time with thumbs. The dough must be thin about 1/16 in.
Melt the butter for the filling in a medium bowl. Add the rest of the ingredients and mix well. Fill the tarts 2/3 full and place the tins on a cookie sheet. Bake 25 minutes at 350 until the edges are slightly brown. Let cool in tins for about minutes. Remove from tins onto a cooling rack.
Can serve warm or cold. Store in a air tight container for up to one week. Can freeze and thaw.