Cooking Lesson #996: Pecan Tartlet Cookies

…from the Perspectives’ Kitchen

How you doin’? While pecan nuts used to be just a Southern thing, they have grown in popularity and become a favorite across our nation.
 
Pecan Tartlet Cookies come in many forms. Among the most common are drop cookies, thumbprint cookies, and (my personal favorite) Pecan Tartlet Cookies. While the first two are cookies with a pecan pie flavor, Pecan Tartlet Cookies are the closest to the classic pecan pie—with a decided crust and filling.
 
The real magic is in my crust. Whereas most cookie recipes have you beat softened butter and cream cheese with flour, I take a pie crust approach, pulsing cold, cubed butter and cream cheese with a blend of flour, sugar and salt to form the dough. This means the crust is light and flaky.
 
The filling should be simple to make, sweet but not cloying, and packed with pecans. Finally, and maybe most importantly, the ratio of filling and dough needs to be spot on. They need to be baked until golden brown, fragrant, and toasty good. These Pecan Tartlet Cookies will have everyone running to the kitchen to  grab one right out of the oven. They’re yummy any time of year, but keep the recipe handy for the year-end holidays, too!
 
Prep time:  30 minutes
Bake time 25 minutes
Yield:  24 cookies
 
Ingredients 
For the dough
Nonstick cooking spray, for greasing the pan
1-1/4 cups all-purpose flour
1-1/2 teaspoons granulated sugar
1/2 teaspoon kosher salt
10 tablespoons cold and cubed unsalted butter
5 ounces cold and cubed cream cheese
 
For the filling
1/3 cup maple syrup
1/4 cup packed light brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
3/4 cup finely chopped pecans
Confectioners’ sugar, as needed for dusting
 
Directions

1. Preheat an oven to 350°F.
2. Arrange a rack in the middle of the oven.
3. Lightly spray the cavities of a 24-cavity (or two 12-cavity) mini muffin pan with nonstick cooking spray.

To make the dough:

1. In the bowl of a food processor fitted with the cutting blade attachment, pulse the flour, sugar and salt.
2. Add the cold cubed butter and cream cheese and pulse until the dough comes together in one mass, about 30 to 50 one-second pulses.
3. The mixture will look dry at first and then turn pebbly. Do not add any water or liquid. Keep pulsing until it comes together.
4. Divide the dough into 24 one-tablespoon portions (about 2/3 ounce each).
5. Use your hands to roll each portion into a ball and place a ball into each cavity of the prepared mini muffin tin.
6. Chill the dough in the freezer for 5 minutes to firm up slightly.
7. Use a small measuring spoon, skinny shot glass, or your knuckle to push the dough into the cup and all the way and up the side, creating a well in the center. Take care to press the dough and create wells that are deep and wide because the dough and filling will puff as they bake.
8. Return the muffin tin to the freezer while you make the filling.

To make the filling

1. In a medium bowl, whisk the maple syrup, brown sugar, melted butter, granulated sugar, egg yolk, vanilla, salt and cinnamon until combined and there are no lumps of sugar. Add the pecans and stir to coat the nuts in the maple syrup mixture.
2. Equally divide the pecan filling into each dough well, about a heaping 1/2 tablespoon each.
3. Bake the Pecan Tartlet Cookies until puffed, the dough is golden to golden brown around the edges, and the filling is set; about 25 to 30 minutes.
4. Cool the Pecan Tartlet Cookies slightly in their pan set over a wire rack, about 2 minutes. Transfer the cookies directly to the rack to cool completely. If desired, dust very lightly with confectioners’ sugar before serving.
5. Leftover Pecan Tartlet Cookies can be stored in an airtight container at room temperature for up to 5 days.

ChefSecrets:

• Take care to press the dough in the tin and create a deep well. The dough filling will rise a good amount which can lead to the syrup from the filling spilling over if the well isn’t deep enough.
• If the dough chills too long—it’ll crack along the top edge and will look jagged after baking. If it cracks, you can press the dough back together and the heat of your fingers will smooth it out.
• When you divide the filling into the wells, give it a stir every few portions. This helps evenly distribute the pecans and syrup.
• Sliding a small offset spatula or tip of a paring knife along the side helps to pop the Pecan Tartlet Cookies out of the pan.
• Don’t let the cookies cool completely in the pan. If any sugar bubbles over, which is totally normal, it can make them stick to the pan, making it a bit more difficult to remove.

Quip of the Day:  Why just dream it when you can go nuts and do it? Forget about nutting up or shutting up, always opt for the nut-up option.
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