Pecan Tassies Recipe



If you're looking for a great holiday cookie then look no further. This pecan tassies recipe may take a little time but the end result is well worth the effort!

The cream cheese crust is light and flaky and they are so good that you won't be able to eat just one. It may seem like you've made a lot but, trust me, they won't last long!

pecan tassies




Here's what you'll need:


For the pastry:
1 cup of butter, softened to room temperature
6 ounces cream cheese, softened to room temperature
2 cups of All purpose flour


For the filling
2 large eggs, slightly beaten
1 1/2 cups of packed light brown sugar
2 tablespoons of butter, melted
1/4 tsp. salt
2 teaspoons of vanilla
1 1/3 cup of pecans, finely chopped

Here's what you'll need to do:


In a large bowl, combine the butter and cream cheese. Mix well.

Add the flour, one cup at a time, mixing well between each addition.

Mix well until it begins to form a dough. Wrap in plastic wrap and refrigerate at least an hour until dough is firm.

Remove dough from the refrigerator. Preheat oven to 375° F. Roll into small balls about the size of a pecan. You may need to flour your hands from time to time if the dough gets sticky. If it gets too sticky, put it back in the fridge for a little bit.

Place the balls into mini muffin tins. Press the dough into the pans as if it were a mini pie shell. I found that using a rounded teaspoon that has been dipped in flour works pretty well (you will need to spray it after every couple of balls).

This is what they will look like when you're done. Set aside so you can make the filling.

In a medium bowl, slightly beat the eggs.

Add the brown sugar, melted butter, salt and vanilla.

Mix well.

Add the finely chopped pecans. If you don't have a nut chopper, Here's what I use: Nut Chopper

Mix well.

Pour into the prepared shells being careful not to overfill because they will get stuck in the pan.

Bake in the preheated oven for about 20 minutes or until the filling is set and pastry begins to brown. Cool for at least 5 minutes before trying to remove them from the pans.

This pecan tassies recipe will make about 48 cookies. You may want to double the recipe because they'll be gone in no time!









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Print Friendly and PDF



Submit my blog Home-Cooking






Chosen as one of the 50 Best Southern Food Blogs by

Culinary Arts College Best Blog

Top3 in the Category:
Southern Cooking Websites



If you like my website, you're gonna love my new ecookbook Tried and True Recipes from Mama's Kitchen.


Now you can make your favorite restaurant recipes at home!


Shop Taste of Home



Protected by Copyscape DMCA Copyright Detector