CannaButter Pecan Tartlets

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someone

These bite-sized butter pecan cookies are a special addition to your cookie platter.


Tart Shells

1 3/4 cups all-purpose flour
1/2 cup Cannabutter, softened
1/2 cup sugar
1 All-Natural Egg
1 teaspoon almond extract


1 cup powdered sugar
1/2 cup Cannabutter
1/3 cup dark corn syrup
1 cup chopped pecans


36 pecan halves


Heat oven to 400°F. Combine all tart shells ingredients in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.

Press 1 tablespoon mixture into each cup of mini muffin pans to form 36 (1 3/4 to 2-inch) shells. Bake 7-10 minutes or until very lightly browned. Remove from oven. Reduce oven temperature to 350°F.

Meanwhile, combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. Cook over medium heat, stirring occasionally, 4-5 minutes or until mixture comes to a full boil. Remove from heat; stir in chopped pecans.

Spoon filling into baked shells; top each with pecan half. Bake 5 minutes. Cool 20 minutes in pans; remove to cooling rack.

Rate This