Pretty Delicious Life

1 In the bowl of a stand mixer, or using an electric hand mixer, cream together butter and sour cream.
2 Using a sifter, gradually add gluten free flour in 1/2 cup at a time, mixing on low in between until dough begins to form. Shape dough into a ball and refrigerate for one hour.
3 While the dough is chilling, prepare the filling. In a medium mixing bowl, beat eggs together then add butter, vanilla and coconut sugar and cream together using a whisk or electric hand mixer.
4 Next, fold in chopped pecans or walnuts using a silicone spatula.
5 When the dough has finished chilling, pre-heat oven to 350F and grease 2 12-cup mini muffin tins.
6 Begin to line the tins with the dough by pinching off a quarter sized piece of dough. Flatten into a disc shape and line the mini muffin tin, almost as if you're creating a mini pie. Press firmly but gently into place. Be careful not to make the dough too thin so the filling does not run through.
7 Repeat the process until all muffin cups are lined with dough and then fill with 1 tsp of filling. This should fill the cups almost to the top, leaving just a bit of space for expansion while baking.
8 Bake pecan tassies for 15-20 minutes depending on your oven. You will know they are done when the dough begins to look golden brown.
9 Store in an airtight container at room temp for 2 days or in the fridge up to two weeks.