Pillsbury's recipe for caramel pecan tassies calls for Pillsbury sugar cookie dough, all-purpose flour, eggs, butter and chopped pecans along with brown sugar, corn syrup and vanilla extract. The recipe takes about one hour to prepare.
Preheat the oven to 350 degrees Fahrenheit. Grease one or two miniature muffin cup pans with shortening, and sprinkle them lightly with all-purpose flour, for 36 muffin cups total. Set 1 16.5-ounce roll of Pillsbury refrigerated sugar cookie dough into a bowl and break up. Mix in 2 tablespoons of all-purpose flour until blended well. Divide the mixed dough into 36 equal balls, placing each ball in a muffin cup. Make an indentation into the center of each dough ball using the thumb.
Set the pan(s) into the preheated oven, and bake for about seven minutes. While the cookies bake, beat 1 egg with 3/4 cup of packed brown sugar, 2 tablespoons of softened butter, 2 tablespoons of light corn syrup and 1 teaspoon of vanilla extract in a small bowl. Once the cookies are light golden brown, remove the pan(s) from the oven, and make an indentation into each partially baked cookie with a spoon. Spoon 1 teaspoon of chopped pecans into each cookie, and top with 1 teaspoon of the brown sugar mixture.
Return the pan(s) to the oven, and bake for eight to 12 more minutes until the edges of the cookies are golden brown. Allow the pan(s) to cool on a rack for five to seven minutes before removing the cookies to a rack to continue cooling.