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Pecan Tart Cookies

Source of Recipe


Betty Crocker's Cookie Book






List of Ingredients



• -- Dough --
  
• Nonstick cooking spray
  
• 3/4 cup margarine
  
• 3/4 cup granulated sugar
  
• 4 egg yolks
  
• 3 Tbsp water
  
• 1-1/2 tsp almond extract
  
• 3 cups sifted all-purpose flour
  
• .
  
• -- Filling --
  
• 1/2 cup margarine
  
• 1/2 cup light corn syrup
  
• 1 cup powdered sugar
  
• 1 tsp vanilla
  
• 1 cup chopped pecans
  






Instructions



1. Preheat oven to 400 degrees (F). Spray the inside of 45 tiny muffin cups (each a scant 2 inches in diameter) with nonstick cooking spray and set aside. (If you don't have enough tins, cool, clean and respray between batches.)
   
   
2. To prepare the dough: Combine margarine and sugar in a food processor. Add egg yolks, water and almond extract, mixing well. Add flour, pulsing just until the dough forms a ball. Transfer the dough to a plate.
   
   
3. Pinch off a tablespoon dough and press into each muffin cup. Bake 10 minutes. Remove from the oven and cool 15 minutes on racks. Reduce oven temperature to 350 degrees.
   
   
4. To prepare the filling: In a medium saucepan, combine the margarine, corn syrup and powdered sugar. Melt over medium heat, whisking to blend. Then bring to a boil. Remove from the heat and stir in vanilla and pecans. Cool 15 minutes.
   
   
5. Spoon the filling into the shells. Do not overfill. Bake 5 minutes. Cool the cookies in the pans for about 15 minutes. Run a table knife around the outside of each to remove from the pans. Then cool completely before storing in tins in the refrigerator.
   
   Makes 45 cookies.
   
   NOTE: These cookies do not freeze well.