Pecan Pie Cookies (Pecan Tassies)

0 Toast the Pecans (Optional but Recommended). For deeper flavor, spread chopped pecans on a baking sheet and toast at 350°F for 5 to 7 minutes, stirring once halfway through. Let them cool slightly before mixing into the filling ingredients. This step enhances the nutty flavor and adds a subtle crunch to the cookie base.
1 Mix the Dough. In a large bowl or bowl of a stand mixer, cream together softened butter and sour cream on low speed until smooth. Gradually add the sifted flour, about ½ cup at a time, until a soft cookie dough forms. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
2 Prepare the Filling. While the dough chills, whisk together the eggs, coconut sugar, butter, and vanilla extract in a medium bowl until smooth. Fold in the chopped toasted pecans using a silicone spatula until evenly coated.
3 Preheat and Prep. Preheat your oven to 350°F. Lightly grease two 12-cup mini muffin tins (or line with parchment paper rounds if you prefer). These tins are essential for achieving the perfect cookie form and buttery crust.
4 Shape the Dough. Pinch off a tablespoon of dough and roll it into a ball. Press each piece into the muffin cup, forming a small shell similar to a pie crust. You can use your fingers or a shot glass to press the dough down evenly into the tin. Just be sure not to make the dough too thin or the filling may seep through.
5 Fill and Bake. Spoon about one teaspoon of pecan filling into the center of each cookie. Bake for 15 to 20 minutes, or until the crust turns a light golden brown and the filling looks set.
6 Cool. Remove from the oven and let the cookies cool in the pan for 5 minutes before transferring them to a wire rack. Allow to cool completely before serving or storing in an airtight container.