Pecan Tassies
Total Time
1 hr 10 mins
Prep Time
45 mins
Cook Time
25 mins
Rating
4.55 out of 5 stars
(42)
Ingredients
48 cookies
- For the Dough:
- 1 cup unsalted butter
- 6 ounces cream cheese
- 2 cups all-purpose flour
- For the Filling:
- 1½ cups light brown sugar
- 1 cup chopped pecans, plus more for sprinkling on top
- 2 eggs
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
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Preparation
Step 1
Preheat the oven to 350 degrees F. Prepare mini muffin pans by greasing cups if it is not a nonstick pan; set aside.
Step 2
To make the dough, beat together the butter, cream cheese and flour on low speed of a stand or hand mixer until all of the flour is incorporated. Divide the dough into 48 pieces and roll into balls. Place on a plate or in a zip-top bag and refrigerate for about an hour.
Step 3
Either press the dough balls into the muffin cups and up the sides, or flatten the balls slightly with your palm and use a rolling pin to roll into a disk about 2-3 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups.
Step 4
To make the filling, mix together the brown sugar, chopped pecans, eggs, melted butter and vanilla extra with a spoon and then evenly divide it between the dough-lined mini muffin cups. Top each with some additional chopped pecans.
Step 5
Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The tassies can be stored in an airtight container at room temperature.
Step 6
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Chef's notes
The original recipe was found in a ladies auxiliary cookbook for a local fire hall dating back to 1975. Tried and true, battle-tested recipes passed on from generation to generation.
For best results when forming the dough in the muffin cups, roll each ball into a circle before placing it in the cups, as it yields a more even and deeper crust.
