Leslie Malcoun's Pecan Tartlets
Catherine Schumacher used to make hundreds of Christmas cookies for her family and friends. She even defrosted frozen leftovers for Fourth of July picnics at her Michigan farm. Her granddaughter, Leslie Malcoun, took over the baking when she got married more than 30 years ago, and to this day spends hours on old family favorites and experimenting with new recipes. Food Features Editor Carolyn Malcoun can't imagine Christmas without her mom's delightful mini pecan tarts.
To make ahead: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
Equipment: Two 12-cup mini muffin pans
Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.
1 other carbohydrate, 2 fat