Total TimePrep: 25 min. + chilling Bake: 20 min.
My go to recipe, I make these all the time and everyone always raves about them!
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!
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.
Nice good recipe
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.
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.
Mine came out burnt and dry....checked the recipe, the oven temperature is too high should be 350 degrees not 375.
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.
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.
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.