Gluten Free Pecan Tassies Recipe

5 from 1 vote

Prep Time15 mins

Cook Time30 mins

Total Time1 hr 45 mins

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 121kcal

Author: Gluten Free & More

Preheat oven to 325 degrees. Mix together the butter, cream cheese and wheat-free bread mix in a food processor (or you can use a mixer). The dough should be well mixed but will be soft. Shape into 24 balls (just shy of about a tablespoon each), wrap in plastic wrap and chill for about an hour. Place each ball in a cup of a mini muffin tin and press with your fingertips against the bottoms and sides. (Or you can do like Natalie and I do - use a piece of a 1” dowel that has been put into some more bread mix and press down. This forms perfect little crusts with very little effort.)
For the filling, whisk together the egg, sugar, butter, vanilla and salt very well until all lumps are gone. Put about a teaspoon of mixture into each crust. Top each cookie with chopped pecans. Bake for about 30 minutes (turn pan once half way through baking) or until the crust is browned and the filling is set. Start checking at 25 minutes. Cool for 5 minutes in the pan and then remove and place on a wire rack to finish cooling. The easiest way to remove the cookies is with a small off-set spatula or butter knife. Make sure to get those cookies out of the muffin tins before they completely cool, otherwise the caramel will set and they will be difficult to remove.