Very yummy toffee tassies cookie recipe for the holidays that is easy to make and will make your guests ask for more.
Preheat the oven to 325 degrees.
Mix together 2 1/2 cups of flour, 1 cup of room temperature butter, and 1/2 cup of regular or caster sugar. Squeeze the mixture together with your hands until it forms a ball of dough. Grease your miniature cupcake pans and form little balls of dough for each cupcake section. Then press the dough firmly into the sections as if you are making tiny little pie crusts. Bake just the crust in the oven for 25 minutes until it starts to turn light brown.
While the dough is in the oven, you slow cook the rest of the ingredients in a medium stick free saucepan. Make sure you choose one that doesn’t stick. Mix the sweetened condensed milk, 1/2 cup butter, brown sugar, and syrup over medium heat and stir almost continuously. Bring it to a gentle boil which take upwards of 10 minutes to get it to a gentle boil and cook at a gentle boil for approximately 7 minutes, stirring continuously. If you don’t stir continuously, it will burn on the bottom. I use a rubber spatula to stir it, it seems to work the best. It will turn a light caramel color and smell wonderful at this stage. After 7 minutes you can remove it from heat.
When the tassies are done baking, you simply pour the yummy mixture which just finished boiling gently into the pie crust and refrigerate. The toffee tassies should cool completely before serving.