Pecan Tassies (Pecan Pie Cookies)

01Method

1. 1

   Preheat the oven to 350°F and position a rack in the center. Coat the cavities of a 24-cup mini muffin pan with nonstick cooking spray.

2. 2

   Combine the flour, sugar, and salt in a food processor fitted with the blade attachment and pulse briefly. Add the cold cubed butter and cream cheese, then continue pulsing until the dough comes together into a single mass, approximately 30 to 50 one-second pulses.

3. 3

   Divide the dough into 24 equal portions and roll each into a ball. Place one ball in each prepared muffin cavity and freeze for 5 minutes to firm up. Using a tassie press, small spoon, or your knuckle, push each ball down and up the sides to form a deep, wide cup. Return the pan to the freezer while preparing the filling.

4. 4

   In a medium bowl, whisk together the maple syrup, brown sugar, melted butter, granulated sugar, egg yolk, vanilla, salt, and cinnamon (if using) until smooth and lump-free. Fold in the chopped pecans until evenly coated.

5. 5

   Spoon the pecan filling evenly into each dough cup, filling each with roughly a heaping half tablespoon. Bake for 25 to 30 minutes, until the pastry is golden brown at the edges and the filling is set.

6. 6

   Allow the tassies to cool in the pan on a wire rack for about 2 minutes, then transfer them directly to the rack to cool completely. Dust lightly with powdered sugar before serving if desired. Store any leftovers in an airtight container at room temperature for up to 5 days.