Total TimePrep: 25 min. + chilling Bake: 20 min.
- 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
- 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 Facts1 cookie: 242 calories, 16g fat (7g saturated fat), 48mg cholesterol, 131mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 3g protein.
Jan 29, 2019
Nice good recipe
Jan 29, 2019
Very good and tasty
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.
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.
Dec 16, 2018
Mine came out burnt and dry....checked the recipe, the oven temperature is too high should be 350 degrees not 375.
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.
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.
Dec 3, 2017
I love these cookies! They are so good! They look really nice on a holiday cookie tray, and they are always one of the first cookies to disappear. I always double the recipe because there never seem to be enough of these. The cream cheese makes the crust really delectable.
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.
Jan 3, 2016
I sprayed the pan as directed and they popped right out. I agree with scoop08, these aren't extra sweet, which is a good change after all the super sweet holiday goodies. I too didn't use all the filling, it didn't all fit. The size is perfect for popping the whole treat in you mouth at once. I'll make these again.