Pecan Tassies

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.

Salted Caramel Drizzle

1. Add sugar to a large, heavy-bottomed saucepan and turn on medium heat.
2. When the sugar starts to melt, start whisking it. Keep whisking until it is all melted then stop whisking and swirl the pan around.
3. Keep swirling and cooking until the sugar turns a dark amber color – careful to not let it  burn.
4. When desired color is reached, add the butter and stir to combine.
5. Remove from heat and slowly whisk in the heavy cream and salt until smooth.
6. Drizzle over baked tassies.
7. Store any leftovers in the refrigerator.