I created these to please my husband, Cliff, who is known as "Papa" to his grandkids. You may find it amazing that just one half cup of nuts can make 20 spectacularly good cookies - just a little kitchen magic, thank you very much! Serves 10 (2 each)
1 purchased refrigerated unbaked 9-inch piecrust 1/2 cup SPLENDA Granular 2 tablespoons cornstarch 1 egg or equivalent in egg substitute 3/4 cup water 1 tablespoon vanilla extract 1/2 cup chopped pecans
Preheat oven to 350 degrees. Unfold piecrust. Using a 2-1/2-inch biscuit cutter, cut into 12 circles. Press dough scraps together and cut out 8 more circles for a total of 20 circles. Pat pastry circles into miniature muffin (or tassie) cups. Press to form tarts. In a medium saucepan, combine SPLENDA Granular, cornstarch, egg, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in vanilla extract and pecans. Evenly spoon about 1 tablespoon mixture into each tart. Bake for 16 to 20 minutes. Place muffin pans on a wire rack and allow to cool for 10 minutes. Remove tassies from pans and continue cooling on wire rack.
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