- 40
Ingredients
- For the shells:
- 2 c. all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 sticks unsalted butter, softened
- 1 c. sugar
- 1 large egg
- 1/2 tsp. vanilla.
- For the filling:
- 1 1/3 c. packed light brown sugar
- 4 Tbs. unsalted butter melted and cooled
- 2 large eggs, lightly beaten
- 2 tsp. vanilla
- 1 tsp. salt
- 1 3/4 c. chopped pecans (1/2 lb.)
Preparation
Step 1
Put oven rack in middle position and preheat oven 375°
Whisk together flour, baking powder and salt in a small bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours.
Make the dainties: divide cookie dough in half (chill other half) & divide into 24 1-inch balls. Press each ball evenly into bottom and up sides of a cup in an ungreased mini-muffin tin to form a pastry shell (use a piece of plastic wrap to prevent dough from sticking to your fingers). Chill until ready to fill.
Filling:
Whisk together brown sugar, butter, egg, vanilla, and salt until blended, then stir in pecans. Fill each pastry shell with about 2 teaspoons filling. Bake until filling is bubbling and pastry is golden brown, 12 to 15 minutes. Run a sharp thin knife around edge of each pastry, then transfer pan (with cookies) to a wire rack to cool 10 minutes. Remove dainties from pans and transfer to wire rack to cool completely. Make more with remaining dough and filling.