Butter Pecan Tartlets

Anita Hoffman


Bite-sized butter pecan cookies are so delicious and special.
Recipe and photo adapted from Land O'Lakes.


★★★★★ 2 votes

36 tartlets
30 Min
15 Min


  • 1-3/4 c
  • 1/2 c
    butter, softened
  • 1/2 c
  • 1
  • 1 tsp
    almond extract or vanilla

  • 1 c
    powdered sugar
  • 1/2 c
  • 1/3 c
    dark corn syrup
  • 1 c
    chopped pecans

  • 36
    pecan halves (optional)

How to Make Butter Pecan Tartlets


  1. TART SHELLS: Combine flour, softened butter, sugar, egg and almond extract in bowl.
    Beat at medium speed, until mixture resembles coarse crumbs. (2 to 3 minutes). Press 1 tablespoon mixture into each ungreased cup of mini muffin pans to form 36 shells.
    Bake at 400 degrees for 7 to 10 minutes or until very lightly browned.
    Remove from oven.
  2. Reduce oven temperature to 350 degrees. Combine all filling ingredients except chopped pecans in 2 quart saucepan.
    Cook over medium heat, stirring occasionally, 4 to 5 minutes or until mixture comes to a full boil.
    Remove from heat; stir in chopped pecans.
    Spoon filling into baked shells. Can top with pecan half, if desired.
    Bake 5 minutes.
    Cool 20 minutes in pans; remove to cooling rack.

Printable Recipe Card

About Butter Pecan Tartlets

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: American

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