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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! —Joy Corie, Ruston, Louisiana
  • Total Time
    Prep: 25 min. + chilling Bake: 20 min.
  • Makes
    2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • FILLING:
  • 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

Directions

  • 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 bottoms and up sides of greased 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 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.
    Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
Nutrition Facts
1 cookie: 242 calories, 16g fat (7g saturated fat), 48mg cholesterol, 131mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Laurie
    Apr 4, 2020

    My go to recipe, I make these all the time and everyone always raves about them!

  • lvarner
    Dec 2, 2019

    These are fantastic! They area fairly easy to make, and they taste great and look so nice on a holiday cookie tray. They are one of my favorite treats! The crust is nice and tender (yet holds together), and the filling is just so tasty. Yum!

  • Cindy59
    Nov 24, 2019

    Ok great recipe loved them. I doubled the recipe and made it a 9x13 pan. A friend has asked me to make them for her family for Thanksgiving. That to me is the ultimate compliment.

  • Beema
    Jan 29, 2019

    Nice good recipe

  • jmkasprak
    Dec 31, 2018

    These taste fantastic, and they are so elegant (when you can get them out of the pan.) I wonder if those of us who had trouble overfilled the cups. I noticed some reviews that said they had extra filling. It's that filling that made my tassies stick to the pan. I am also thinking there has to be a better way than rolling the dough into balls, then pressing into the pans. Next time I will try rolling out the dough and cutting circles to place into the muffin tins. I also like the idea of portioning the pecans into the cups before filling them. Next year I will try these things.

  • skjac30
    Dec 19, 2018

    These are awesome!!! Oven temperature is fine. Mine were done in 20 minutes and I had no problems getting them out of the greased muffin cups.

  • Linda
    Dec 16, 2018

    Mine came out burnt and dry....checked the recipe, the oven temperature is too high should be 350 degrees not 375.

  • milltownt
    Feb 20, 2018

    I have a very old cookbook that had these in there. I made them for my 2017 Christmas cookie tray. They went the fastest of all. Reminds me of bite size Pecan Pie.

  • Nikki
    Dec 19, 2017

    This is a great recipe. Mine came out messy because the cookbook specifically says ungreased but they are still awesome. Next time I will spray pans as it states online.

  • JesusIsLife
    Nov 27, 2016

    This recipe is a classic (& you should def. double the batch), but I add salt to my dough (pinch) and to the wet mix: a Tablespoon of molasses and maple syrup respectively.(for 1x recipe)A good tip-- hold back the pecans from the wet mix and just portion them into the mini tins separately first (1/2 heaping tsp is good) then you pour the wet mix over and everyone gets the same amt of nuts per tassie with waaay less hassle. Chill time can be sped up by dividing the dough and rolling before chilling; or placing the dough on a shallow sheet pan. Also, cook time depends on the type of tin you use. I use a dark non-stick (still needs to be greased for this recipe) and any longer than 15 mins & these would be burnt. Last tip- cream cheese comes in 8oz pkgs...this recipe calls for 6 oz. Make sure you don't just throw the whole pkg in.I also use this dough for individual sized (reg muffin tin) egg quiches which can be frozen and stored for on the go breakfasts.