Pecan Tassies

Ingredients

• Hide ingredients for Vanilla Icebox Cookies 1 Vanilla Icebox Cookies (opens in new tab) Vanilla Icebox Cookies
  • 1 ½ cups (155g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 stick (4 oz or 115g) unsalted butter, softened
  • ⅔ cup (70g) powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla or vanilla bean paste
  • (Finely grated zest of 1 lemon)

  Sub-recipe steps

  1. Whisk together in a medium bowl: 1 ½ cups (155g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt
  2. Beat in a large bowl, or in a stand mixer with the paddle attachment, until fluffy: 1 stick (4 oz or 115g) unsalted butter, softened; ⅔ cup (70g) powdered sugar
  3. Add and beat until combined: 1 large egg; 1 teaspoon vanilla or vanilla bean paste; (Finely grated zest of 1 lemon)
  4. Stir the flour mixture into the butter-sugar mixture until blended. Shape the dough into an even 11-inch-long log and wrap tightly in parchment paper. Refrigerate or freeze until firm.
  5. Preheat the oven to 375°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
  6. Cut the log into scant ¼-inch-thick slices and arrange about 1 inch apart on the prepared baking sheets. Bake until the cookies are lightly browned, 8 to 10 minutes, switching oven racks and rotating the sheets halfway through. The longer the baking time, the crisper the cookies. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
• Hide ingredients for ½ recipe of the filling for Pecan Pie 1 ½ recipe of the filling for Pecan Pie (opens in new tab) ½ recipe of the filling for Pecan Pie
  • 1 large egg yolk, beaten
  • 4 large eggs
  • 1 cup sugar (200g) or packed brown sugar (230g) or a combination
  • ¾ cup (260g) light corn syrup or golden syrup
  • 5 tablespoons (70g) unsalted butter, melted
  • 1 teaspoon vanilla or up to 3 tablespoons bourbon or dark rum
  • ½ teaspoon salt
  • 2 cups pecans, toasted

  Sub-recipe steps

  1. Line a 9-inch pie pan, preferably glass, with: ½ recipe All-Butter Pie or Pastry Dough, or 1 recipe Pat-in-the-Pan Butter Dough
  2. Bake the crust as directed in About Blind Baking Crusts or About Pat-in-the-Pan Crusts. After removing the pie weights, if using, or a few minutes before the crust is baked, glaze the crust with: 1 large egg yolk, beaten
  3. Return the crust to the oven until golden brown, 5 to 8 minutes. Reduce the oven temperature to 375°F if necessary. Position a rack in the center of the oven.
  4. Whisk in a large bowl until blended: 4 large eggs; 1 cup sugar (200g) or packed brown sugar (230g) or a combination; ¾ cup (260g) light corn syrup or golden syrup; 5 tablespoons (70g) unsalted butter, melted; 1 teaspoon vanilla or up to 3 tablespoons bourbon or dark rum; ½ teaspoon salt
  5. Stir in: 2 cups pecans, toasted
  6. Pour the filling into the pie crust. Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 35 to 40 minutes. Let cool on a rack for at least 1 ½ hours.
  7. Serve warm or at room temperature. The pie can be stored in the refrigerator for up to 2 days, but let come to room temperature or warm in a 275°F oven for 15 minutes before serving.