I've used both butter and spray pan stuff when making pecan tassies. The crust is very short, but the filling sort of carmelizes. I have not had great luck getting a number of these cookies out of the mini-muffin pans. Should I not be using anything if I'm using relatively new, relatively high-quality non-stick-coated muffin pans? It's annoying because there are treats that can look great when they come out, but fall apart if I have to carve them out. Help!