PECAN PIE BITES

PECAN PIE BITES image

Yield 40-45 cookies

Number Of Ingredients 17

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for the crust:
2 sticks (1 cup) unsalted butter, softened
2/3 c packed brown sugar
2 2/3 c all purpose flour
1/2 t salt
for the filling:
1 6 oz bag pecan halves
1/2 c sugar
1/2 c packed brown sugar
3 eggs
1/4 c pure maple syrup
2 T unsalted butter, melted
2 T bourbon (optional)
1 t vanilla extract
1/2 t salt
untoasted pecan halves
kosher salt

Steps:

preheat oven to 350. coat mini muffin pans with non stick spray for the crust: 1. cream 2 sticks butter and 2/3 c brown sugar in a bowl with a mixer until blended. add the flour and salt. mix until sandy (dough will seem dry). 2. press 1 T dough into each well of the prepared mini muffin pans, shaping it up the sides (here's where a tamper, made by pampered chef and others, comes in handy. the perfect size to push down a small ball of dough in the tin and force it up the sides).prebake the shells for 8 minutes, or until set and lightly golden around the edges 3. remove shells from the oven and pat the puffed bottoms down lightly with your fingertips or a small spoon, set shells aside for the filling: 1. toast 6 oz of pecans on a baking sheet in a single layer until fragrant, 10-15 minutes. chop coarsely and set aside 2. whisk sugar, 1/2 c brown sugar, eggs, syrup, butter, bourbon, vanilla, salt, and chopped pecans together in a bowl. pour 1 T filling into each shell. 3. top each filled tartlet with a pecan half. bake for 15 minutes or until filling is set and crust is browned 4. sprinkle tartlets with a tiny bit of kosher salt, then let cool in pan for 15 minutes. to remover run a knife around each and carefully lift out.