Gluten-Free Pecan Tassies are simple to make and so delicious! These mini tarts feature a gooey pecan pie filling inside a buttery cream cheese crust, it's the perfect not-too-sweet bite! These elegant cookies are perfect for any occasion from Christmas cookie trays to bridal showers! These gluten-free cookies are just like the easy recipe from Pampered Chef!
Preheat the oven to 350°F. Grease a mini muffin tin or line with mini muffin cup liners.
Beat ½ cup butter and cream cheese together in a large mixing bowl until well blended. Add the flour and mix until well combined and a soft dough forms.
Use a small cookie scoop to shape 1 tablespoon-sized portions of dough into small balls. Place one dough ball in each muffin cup.
Dip the tart shaper in gluten-free flour. Then steadily press the tart shaper straight down into each ball of dough until the dough rises up the sides and is even with or slightly above the top of the muffin cup. Set aside.
Make the Pecan Filling
Melt the remaining 2 tablespoons of butter in a medium mixing bowl. Stir the brown sugar, pecans, egg, and vanilla into the butter until well combined.
Scoop one tablespoon of filling into each tart shell, taking care not to overfill the cups as the filling will puff slightly as it bakes.
Bake for 20-22 minutes or until the cookies are light golden brown.
Cool in the pan for a few minutes before removing to cool completely on a wire rack. Once cool, you can sprinkle the tassies with a light dusting of powdered sugar, if desired.