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Pecan Tassies

User Rating 4.5 Star Rating (2 Reviews)

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Pecan Tassies Photo (c) by Carroll Pellegrinelli

Pecan Tassies

Pecan Tassies Photo (c) by Carroll Pellegrinelli
I could eat these Pecan Tassies all-year-round, even though they seem to be the most popular around Christmas. Pecan Tassies also make the perfect fork-free or finger dessert.

The last time I served these Tassies, several people made the same comment. The first thing they noticed about them was that the crust was homemade. Apparently, homemade crusts do make a difference.

Step by Step Photos for Making Pecan Tassies

In-Depth Miniature Tart Instructions

Best Way to Print This Recipe

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Ingredients:

  • 1/2 cup plus 2 tablespoons butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup flour
  • 1 egg
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 cup finely chopped pecans, lightly toasted

Preparation:

In a mixing bowl, cream 1/2 cup butter and cream cheese. Gradually add flour until well mixed. Form into a ball and refrigerate for 15 minutes. While dough is chilling, melt remaining 2 tablespoons butter. Beat egg, vanilla and brown sugar. Add melted butter. Combine completely. Hand stir-in pecans. Set aside. Remove tart dough from fridge. Preheat oven to 350 degrees F. (325 degrees F. if dark pan) Roll dough into 2-inch balls. Place balls into 24-cup mini-muffin tin. Smash balls into tart shells. Add filling to tart shells, trying not to have filling higher than pastry. Bake for 15 to 25 minutes. Remove from oven. Cool in pan for 5 minutes. Using a paring knife, carefully go around edges if filling sticks to pan. Remove from pan and cool completely on wire rack.

Serves 24. (I ended-up with 21 really good ones. One hopped off the table and into my dog's mouth. I over-filled 2, and they fell apart when I took them out of the pan.)

Step by Step Photos for Making Pecan Tassies

In-Depth Miniature Tart Instructions

More Christmas Cookies

Butter Spritz Cookies
Lintzer Cookies
Rosette Cookies
Neapolitan Cookies
Thumbprint Cookies
Sugar Cookies

More Cookie Recipes
Clean Your Pantry Bars
The Best Brownies
Apple Butter Oat Bars
Shortbread
Blondies
Sunflower Almond Bar Cookies
Even More Bar Cookies Like Rice Krispies Treats and Lemon Bars

User Reviews

Reviews for this section have been closed.

 5 out of 5
Instruction Differences Basic Recipe/Visual Instru, Member gwashington1961

I love this recipe. The Cream Cheese Dough has 100's of uses. I make Mini Mincemeat Turnovers for Thanksgiving and Christmas with 4"" circles of this same dough-delicious! In the written recipe for the Pecan Tassies you instructed rolling the dough into 1"" balls and place the balls into mini cupcake pans. Then you instructed ""smash into the pan"". In the 7 photo display of the recipe preparation you instruct ""using your fingers to shape the dough into the pan"". The 2nd, method works better. You can also use a shot glass or a wooden mudler to press to dough in a neat and even way. The Tassies bake better and look better if the dough is neat in the pan.

4 out of 4 people found this helpful.

See all 2 reviews

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