A twist on the traditional pecan tassie, using toasted pecans and store-bought caramels.
Servings: 22cookies
Ingredients
Crust
½cupunsalted cashewstoasted
⅓cuppowdered sugar
2tbsplight brown sugar
1cupall-purpose flour
¼tspsalt
7tbspbutterchilled and cut into pieces
1egg yolk
Cashew Caramel Filling
3¾ozsoft caramelsor 13 pieces wrapped caramels
2½tbspheavy cream
⅛tspsalt
½cupunsalted cashewstoasted
Instructions
In a food processor, process 1/2 cup cashews, powdered sugar, and brown sugar until fine like sand.
Add flour and salt and pulse to combine.
Sprinkle butter cubes over the top and pulse until butter is thoroughly cut in and mixture resembles coarse sand.
Add egg yolk and process until mixture forms a ball.
In a mini-muffin tin lined with paper or glassine cupcake liners, press 1 tbsp of dough on bottom and sides to create a cup.
Bake at 350 for 13-17 minutes, and rotate the muffin tin halfway through. You want a golden brown color on the shells.
Cool the shells in the muffin tin for 20 minutes, then remove to wire rack to cool completely.
Caramel Cashew Filling
Melt together caramels, cream, and salt in a small saucepan, stirring constantly (it will scorch in a heartbeat, don't stop stirring). When thoroughly melted and combined, remove from heat and stir in cashews.
Add about 1 tsp of this filling to each short crust shell. Let the filling cool until set.