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Pecan Tassies

 Pecan Tassies
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!
24 ServingsPrep: 25 min. + chilling Bake: 20 min.


  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1 egg
  • 3/4 cup packed brown sugar
  • 1 tablespoon butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Dash salt
  • 2/3 cup finely chopped pecans, divided


  • 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.
  • Preheat oven to 375°. Shape dough into 1-in. balls; press evenly
  • onto bottom and up the sides of ungreased mini-muffin cups.
  • 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.
  • Bake 20-25 minutes or until edges are golden and filling is puffed.
  • Cool in pans 2 minutes. Remove to wire racks to cool. Yield: 2
  • dozen.

2 of 2

Pecan Tassies (continued)

Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
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.