Sweeten your holidays with a batch of these decadent pecan tassies.
Pecan Tassies Recipe photo by Taste of Home

Pecan tassies are tasty cookie-cup treats that combine the buttery deliciousness of a shortbread cookie and the caramel-y, nutty filling of a pecan pie. These bite-sized sweets are the perfect addition to any holiday dessert table or a tray full of Christmas cookies!

The shortbread crust in our pecan tassies recipe uses a rich blend of cream cheese and butter. The filling is a sugary, scrumptious mix of brown sugar, butter, a bit of vanilla and salt, and the perfect amount of nutty pecans. With the ease of a cookie and the deliciousness of a piece of pie, these pecan tassies will be cleared off the serving tray before you know it.

What are pecan tassies?

Pecan Tassies on a White Ceramic PlateTMB Studio

Pecan tassies are miniature treats that have a shortbread crust shell cup and a pecan pie-like filling. A pecan tassies recipe is just one of many popular tassie recipes. “Tassie” comes from the word for “small cup” in Scottish, and these small cups can be filled with sweet or savory fillings, like in our German chocolate tassies or broccoli cheddar tassies. However you serve your tassies, they’re a welcomed finger food at any party.

Ingredients for Pecan Tassies

  • Cream cheese: Make sure you soften the cream cheese before using so it’s easier to whip up into a smooth, lump-free consistency.
  • All-purpose flour: All-purpose flour adds the perfect amount of structure to the tassie shell cups.
  • Egg: The delicious filling stays together with the help of an egg, a standard binding ingredient for baked goodies.
  • Brown sugar: Brown sugar creates a deeply caramel-y taste that pairs beautifully with the pecans, giving the filling a pecan pie-like flavor.
  • Chopped pecans: You can’t have pecan tassies without the pecans! The nuts give a lovely, crunchy texture and nutty taste to tassies.

Directions

Step 1: Create the dough

In a small bowl, use a hand mixer or stand mixer to beat the butter and cream cheese until smooth. Gradually beat in the flour. Cover and refrigerate the dough until it’s firm enough to roll, about one hour.

Editor’s Tip: To ensure a firm, chilled dough, wrap your dough in storage wrap, and flatten it into a disk before chilling it.

Step 2: Shape the cups

Preheat the oven to 375°F. Shape the chilled dough into 1-inch balls. Press each ball evenly into the bottoms and up the sides of a 24 greased mini muffin cups.

Editor’s Tip: Use the bottom of a shot glass or a wooden tamper to help evenly press the dough into each cup. You may need to lightly grease the bottom of the glass if the dough is sticking.

Step 3: Make the filling

In a small bowl, stir together the egg, brown sugar, butter, vanilla and salt until blended. Fold in 1/3 cup of the pecans.

Step 4: Assemble the tassies

Spoon the filling evenly into the muffin cups until the cups are almost full. Decorate the tops of muffin cups with the remaining pecans.

Step 5: Bake

Bake until the pecan tassie edges are golden and the filling is puffed, 15 to 20 minutes. Cool the tassies at room temperature in the pans for two minutes. Remove the tassies to wire racks, and let cool completely to room temperature.

Pecan Tassies Variations

  • Use other nuts: Not a fan of pecans? Try using other nuts like cashews, walnuts or almonds. We love our holiday almond tassies!
  • Go with a tropical twist: Omit the pecan filling, and go for a fruity one instead! Our pineapple coconut tassies use shredded coconut, pineapple topping and macadamia nuts for a taste of paradise.
  • Indulge in chocolate: Whether you add mini chocolate chips to the pecan filling or make a chocolate tassie shell, chocolate is always a good addition.
  • Tailor them to the season: Love the pecan filling, but want to gear them more towards fall and winter flavors? Our pumpkin pecan tassies and cranberry pecan tassies are just the thing.

How to Store Pecan Tassies

To store, allow the pecan tassies to cool completely to room temperature. Place them in an airtight container and, if stacking, layer a sheet of parchment or waxed paper between each tassie stack (this is one of our favorite tips on how to store cookies!). Pecan tassies can be stored at room temperature for up to five days or in the fridge for up to two weeks.

Can you freeze pecan tassies?

Yes, you can freeze pecan tassies. They’re the perfect make-ahead treat. Freeze room-temperature pecan tassies in freezer-safe containers. If stacking the tassies, layer each stack between waxed paper. Thaw the tassies in their container in the fridge overnight or at room temperature for about one hour.

Pecan Tassies Tips

Pecan Tassies on Gloss Laminated SurfaceTMB Studio

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

You can put about 1 tablespoon or so of filling into these pecan tassies—it depends on how well you shape your dough into the muffin cups. Add enough filling to the muffin cups but not so much that they overflow when baking.

How can you remove pecan tassies from the muffin tin?

Be sure to grease your mini muffin tin very well with baking spray. Doing so, in addition to the butter in the dough, should help these come out of the muffin tin easily with a butter knife or a mini offset spatula. If they stick, just run a sharp knife around the edge of each muffin cup before attempting to remove.

Watch how to Make Pecan Tassies

Best Pecan Tassies

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
Pecan Tassies Recipe photo by Taste of Home
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

  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.

Nutrition Facts

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