Growing up, every year at Christmas, my mother made these delicious cookies called Pecan Tassies. I hate the name but I absolutely adore the cookies. They are like little tiny pecan pie bites. The center is sweet an goey and the outside is rich with a slight tartness from the cream cheese that is a perfect balance for the sweet inside. When I first had to go gluten free, I didn’t realize how easy these cookies would be to convert to a gluten free cookie but it’s only a matter of switching out the flour. Since the cookies do not require the stretching ability that is inherent in gluten, I just use a gluten free baking flour in a 1 to 1 measure and they come out great. Enjoy!
This recipe was adapted from the Better Homes and Garden Recipe which never provides enough of the filling. More filling is better for a tasty bite, so this adaptation makes more filling.
½ cup butter, softened
1 3 ounce package
1 cup all-purpose flour
1 cup packed brown
1½ tablespoons butter,
½ cup coarsely
- Preheat oven to 325°F.
- For pastry: In a mixing bowl beat the ½ cup butter and cream cheese until combined. Stir in the flour. Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1¾-inch muffin cups. I use a melon baller and it is just the right size.
- For pecan filling: in a bowl beat egg, brown sugar, and the 1½ tablespoons melted butter untilcombined. Stir in pecans. Spoon about 1 heaping teaspoon of filling into each pastry lined muffin cup. Bake for 25 to 30 minutes or until pastry is golden and filling is puffed.
- Cool slightly in pan. Carefully transfer to a wire rack and let cool. Makes 24 cookies
For Gluten-Free folks like me
The only change I have to make to change this cookie to gluten free is to substitute the flour for a gluten-free baking flour. In the US, there are many brands that have a 1 to 1 gluten free flour which substitutes as the recipe indicated. The taste of the cookie is practically identical.
Be sure to visit Staci Troilo’s Blog for more cookie recipes.