I cannot believe I don’t already have this recipe on my blog. Pecan Tassies are delicious little bites that taste like pecan pie wrapped in a buttery crust. YUM! It is a recipe that we make as one of our treats for Thanksgiving every year. Actually, my son is the one that makes these every year. 🙂 It is his contribution to our big dinner, and they are delicious. Thanks, sweetie!
This is the second cookie in my Gluten Free Dairy Free Cookie Countdown. The first was Ginger Snaps. Join me each Saturday and Wednesday until Christmas for a different cookie until we have 12 different ones to fill our holiday cookie tray. Won’t Santa be surprised? 🙂
- ½ cup gluten and dairy free margarine, softened
- 3 ounces gluten & dairy free cream cheese substitute, softened (soy based or I use drained plain coconut yogurt until the texture of cream cheese)
- 3 tablespoons garbfava flour
- 2½ tablespoons sorghum flour
- ⅓ cup corn or potato starch
- ⅓ cup tapioca starch
- ½ teaspoon xanthan gum or guar gum
- ¾ cup brown sugar
- 1 tablespoon gluten and dairy free margarine, melted
- 1 large egg
- ½ cup chopped pecan
- For the pastry, cream together first measure of margarine and cream cheese substitute. Mix together the garbfava flour, sorghum flour, corn starch, tapioca starch and xanthan gum. Add the flours to the creamed mixture and blend until thoroughly combined. Chill in a covered container for at least one hour.
- To make tassies: When ready to bake, preheat oven to 325 degrees F. Make the filling by combining the brown sugar, second measure of margarine and egg until blended. Stir in pecans. Press a rounded teaspoon of pastry dough on the bottom and sides of 24 mini muffin cups. Fill each pastry with 1 heaping teaspoon of pecan filling.
- Bake at 325 degrees F for about 30 minutes until pastry is golden and filling is set (it should be puffed). Allow to cool for five minutes then carefully remove tassies from pan using a thin sharp paring knife, if needed. Allow to cool completely on a cooling rack.