Cobblers & Tarts, Cookies

Pecan Tassies

USE_Pecan-Tassies

Total Time: 60 minutes

Yield: 48 tassies

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USE_Pecan-Tassies

Ingredients

  • 1 premade pie dough, unbaked
  • 1 1/2 C. pecans (chopped)
  • 1 1/2 C. sugar (additional 1/2 C. for salted caramel sauce, optional)
  • 1/2 C. Grandma’s® Original Molasses
  • 1/4 C. orange juice
  • 2 eggs
  • 2 Tbsp. melted butter
  • 3 tsp. Spice Islands® Pure Vanilla Extract
  • 1/8 tsp. salt
  • 1/2 C. flour Powdered sugar (optional)

Salted Caramel Drizzle

  • 1/4 C. butter
  • 1/2 C. heavy cream
  • 1 tsp. sea salt

Directions

  1. Preheat oven to 350° F.
  2. Roll out the pie dough on a work surface.
  3. Using a 3-inch round cookie cutter, cut out rounds. If you don’t have a cookie cutter, use an upside-down juice glass. Press each crust round into greased mini-size muffin tin.
  4. In a large bowl, combine pecans, sugar, molasses, orange juice, eggs, melted butter, vanilla and salt. Once mixed, gradually add flour until blended.
  5. Fill each cup with pecan mixture to 2/3 full (about a heaping teaspoon).
  6. Bake 20 minutes, until shells are golden brown.
  7. Let cool; remove from pan.

Pecan Tassies

USE_Pecan-Tassies

Total Time: 60 minutes

Yield: 48 tassies

Ingredients

  • 1 premade pie dough, unbaked
  • 1 1/2 C. pecans (chopped)
  • 1 1/2 C. sugar (additional 1/2 C. for salted caramel sauce, optional)
  • 1/2 C. Grandma’s® Original Molasses
  • 1/4 C. orange juice
  • 2 eggs
  • 2 Tbsp. melted butter
  • 3 tsp. Spice Islands® Pure Vanilla Extract
  • 1/8 tsp. salt
  • 1/2 C. flour Powdered sugar (optional)

Salted Caramel Drizzle

  • 1/4 C. butter
  • 1/2 C. heavy cream
  • 1 tsp. sea salt

Directions

  1. Preheat oven to 350° F.
  2. Roll out the pie dough on a work surface.
  3. Using a 3-inch round cookie cutter, cut out rounds. If you don’t have a cookie cutter, use an upside-down juice glass. Press each crust round into greased mini-size muffin tin.
  4. In a large bowl, combine pecans, sugar, molasses, orange juice, eggs, melted butter, vanilla and salt. Once mixed, gradually add flour until blended.
  5. Fill each cup with pecan mixture to 2/3 full (about a heaping teaspoon).
  6. Bake 20 minutes, until shells are golden brown.
  7. Let cool; remove from pan.

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