pecan tassies recipe

Pecan Tassies

Crust:

butter

oz plain cream cheese (softened)

all purpose flour

pecans

Filling:

brown sugar

Tbsp butter

tsp pure vanilla extract

Preheat oven to 325°F. Have nearby a nonstick 24 cup mini muffin pan lightly spritzed with cooking spray.

To make the crust: In a medium size bowl use an electric mixer to beat together butter and cream cheese until fully blended. Add flour and ground pecans, mix on low speed just until combined and a soft dough forms.

Press a rounded teaspoon full onto the bottom and sides of each mini muffin cup. Use a small scoop to divided the dough and a pastry tamper or similar tool dipped in flour to flatten.

To make the filling: In a medium bowl whisk together brown sugar, chopped pecans,  butter, vanilla and egg until blended.

Divide filling evenly between the muffin cups. (about 1 generous teaspoon full)

Bake for 25-30 minutes or until the centers are set when gently shaken.

Run a knife around the edge to loosen and cool in the pan on a cooling rack for 5 minutes then carefully remove to a cooling rack to cool completely.

Store in an airtight container at room temperature for up to 3 days or chilled in the refrigerator for 1 week.

These Pecan Tassies are perfect for your Christmas desserts tray. A cream cheese crust and decadent pecan pie filling make for an irresistible one-bite dessert. Ready in less than an hour!

oz cream cheese, room temperature

(130 grams) all purpose flour

(168 grams) light brown sugar, packed

tbsp vanilla extract

cinnamon

salt

Add 6 tablespoons of the butter (remember to reserve the other 2 tablespoons) and the cream cheese to a mixer bowl and beat on medium speed until light in color and fluffy, about 2-3 minutes.

Add the flour and mix until just combined. Refrigerate dough for one hour.

Preheat oven to 325 degrees and grease your mini muffin pan very well. I use a non-stick baking spray.

Add the remaining butter and the rest of the ingredients to a mixer bowl and mix on low speed until well combined.

Divide the dough into 24 even pieces (about 2 1/4 tsp per piece) and press evenly into each muffin cavity, creating a cup shape that goes up the sides.

Fill each cup with a heaping teaspoon of pecan filling and bake for 20-22 minutes.

Cool for about 15 minutes before removing them from the muffin tins. Run a knife around them if you need, to loosen them. Cool on a cooling rack, then serve.

They were delicious and easy to make. I will be doing them again, but adding a couple more mins since the crust was not as crunchy as I would have liked. Everything else was perfect. I will make them for the holidays.

https://content.jwplatform.com/videos/TEuociv9.mp4

These Pecan Tassies are little mini pecan pie cookies made with a flakey crust and decadent pecan pie filling! Easy to make and great for sharing, they are a perfect little treat!

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Top 2 pecan tassies recipe recipes from across the web

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Pecan Tassies

Pecan Tassies

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