Pecan Tassies

Total Time

Prep: 25 min. + chilling Bake: 20 min.


2 dozen

Updated: May. 12, 2023
These pecan tassies are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! —Joy Corie, Ruston, Louisiana


  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1 large egg, room temperature
  • 3/4 cup packed brown sugar
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • Dash salt
  • 2/3 cup finely chopped pecans, divided


  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 bottoms and up sides of 24 greased 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 cups. Sprinkle with remaining pecans.
  4. Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.

Can you freeze Pecan Tassies?

Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

Pecan Tassies Tips

How much filling should you put in each of the pecan tassies?

Give or take a tablespoon or so to fill these tassies—it depends on how well you shape your dough into the pan. Be sure to add enough filling, but not too much that it overflows when baking.

How can you remove pecan tassies from the muffin tin?

Be sure to grease your mini muffin tin. Doing so, in addition to the butter in the dough, should help these come out of the pan easily. If they stick, just run a sharp knife around the edge of each muffin cup.

How can you make pecan tassies your own?

Add you favorite nuts, like walnuts or cashews. You can also try adding mini chocolate chips or pineapple and coconut.

Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

1 cookie: 242 calories, 16g fat (7g saturated fat), 48mg cholesterol, 131mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 3g protein.