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Pecan Tassies Recipe
Pecan Tassies Recipe photo by Taste of Home

Pecan Tassies Recipe

Publisher Photo
These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry!
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • FILLING:
  • 1 egg
  • 3/4 cup packed brown sugar
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • Dash salt
  • 2/3 cup finely chopped pecans, divided
  • Maraschino cherry halves, optional

Nutritional Facts

1 serving (2 each) equals 242 calories, 16 g fat (7 g saturated fat), 48 mg cholesterol, 131 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.
  2. Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottom and up the sides of ungreased mini-muffin cups.
  3. For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans.
  4. Bake 20-25 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. If desired, top each with a cherry half. Yield: 2 dozen.
Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and, if desired, top each with a cherry half.
Originally published as Tassies in Country December/January 1991, p47

Nutritional Facts

1 serving (2 each) equals 242 calories, 16 g fat (7 g saturated fat), 48 mg cholesterol, 131 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Pecan Tassies

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Nov. 24, 2010

Made 2 batches following directions to the letter the first time. Changes I made: definitely spray pan!, bake about 15-16 minutes,only used 1/3 c. pecans in filling (did not use remainder). Not a sweet dessert but that is sometimes a good thing!

MY REVIEW
Reviewed Jan. 1, 2009

These turned out great! Everyone loved them...the only thing I would change is the baking time. 20 minutes seemed a little too long. Next time I make them I'm going to take them out at 15 minutes.

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