Mini-Pecan Cookie Tartlets are made in a mini-muffin pan or you can make them in individual tartlet pans. They have a cookie base with a pecan pie filling. They make the perfect little bite-size dessert at your next gathering. Also, you can make a couple of days ahead and store in airtight container.

With just a few ingredients, you can have these delightful desserts in short order. I have great success with the cookie base when I cream the butter and sugar first, just like I am baking a cake. Then the yolks and extract. Lastly, add the flour. Your dough will be perfect to roll into small little balls.

I just start rolling small balls and putting in the prepared mini muffin pans. I have just used my fingers to press down the balls and shape into a crust until I discovered the little tool called a tartlet shaper. It fits perfectly in each hole and you press down. It expedites this job.

After the filling is made and you begin to add to each cookie, be careful not to overfill. If that happens, it is not the end of the word but they could possibly stick making it challenging to remove from the pan. I use a very small thin knife to lift them out after baked and cooled.

And remember, if a few come out not exactly as planned, you can have the pleasure of sampling! Enjoy!

Yield: 24

Mini-Pecan Cookie Tartlets

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mini-pie with pecan filling

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

Cookie

• 1 stick butter (4 ounces) room temperature
• 1/2 cup sugar
• 2 egg yolks
• 1 teaspoon almond extract
• 2 cups fall-purpose flour

Filling

• 1 stick butter (4 ounces) room temperature
• 1/3 cup dark Karo syrup
• 1 cup powdered sugar
• 1 cup chopped pecans

Instructions

Cookie:

1. Preheat oven to 400 degrees. Spray Mini-muffin pan or tartlet pans with non-stick spray.
2. Combine butter and sugar. Beat until creamy. Add yolks and almond extract. Slowly add flour until fully combined.
3. Roll into small balls and drop one in each muffin cup. Press each with your fingers to form crust. You can use a tartlet shaper to make this job go quickly.
4. Bake 8-10 minutes. Cool slightly.

Filling:

1. In a small saucepan, stir together butter, syrup, and sugar. Bring to boil stirring occasionally. Remove from heat, stir in nuts. Cool.
2. Spoon into shells. May top each with pecan half if desired.
3. Bake at 350 degrees for 5 minutes. Cool.

Notes

Avoid overfilling the cookie shell. If you do, it may stick to pan.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 120Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 4mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.