I....don't even like pecans that much. Or pie crust. But these cookies? To die for! All of the flavors of pecan pie, but hand held, non messy, and still gooey on the inside.
1 pie crust (homemade or store bought)
2 Tbs. margarine, melted
1/2 c. pecans, chopped
1/3 c. brown sugar
1/4 c. corn syrup
1/4 tsp. salt
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Unroll the pastry and using a rolling pin, thin out the crust. Use a 3" round cookie cutter and cut the dough into circles. Combine the scraps, work into a dough ball again, roll out, and keep cutting circles out until you don't have enough dough to make another circle. Slightly roll up the "edges" of the circles so that they have a slight lip on them. Place on the prepared parchment sheet.
Meanwhile, in a medium saucepan, heat the margarine, pecans, brown sugar, corn syrup, eggs and salt together. Cook on medium-low, whisking occasionally, until the filling is slightly thickened. Pour about a tablespoon into each mini pie circle. Bake for 8-10 minutes until the bottom of the pie crust is golden brown. Cool on a wire rack before serving or storing.