Pecan Tassies

8 Comments

MAKES: 24 tassies

SERVING SIZE: 1

CHILL TIME: 30 Min

COOK TIME: 35 Min

Pecan tassies are a true Southern classic. After all, with pecans being abundant in the South, it makes perfect sense to add them to practically everything. The cream cheese in the dough makes these extra rich.

What You'll Need

1/2 cup (1 stick) plus 1 tablespoon butter, softened, divided
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon salt

What to Do

In a large bowl, beat 1/2 cup butter and cream cheese until creamy. Add flour, beating until well combined. Cover and chill dough 30 minutes.
Preheat oven to 325 degrees F.
In another large bowl, combine remaining ingredients, including remaining 1 tablespoon butter; stir until well combined.
Shape chilled dough into twenty-four 1-inch balls. Place each dough ball in an ungreased mini muffin cup. Using your thumb, press dough into each cup, forming a crust. Spoon pecan mixture into crusts, filling them three-quarters full.
Bake 35 to 40 minutes, or until filling is firm and crust is golden. Cool slightly, and remove to a wire rack to cool completely. Serve, or cover and chill until ready to serve.

Notes

These are so popular in the South, we knew we had to include in our list of the Top 10 Traditional Southern Desserts!

Nutritional InformationShow More

Servings Per Recipe: 24

Amount Per Serving % Daily Value *
Calories 102
Calories from Fat 62
Total Fat 6.9g 11 %
Saturated Fat 3.3g 17 %
Trans Fat 0.2g 0 %
Protein 1.3g 3 %

Amount Per Serving % Daily Value *
Cholesterol 22mg 7 %
Sodium 62mg 3 %
Total Carbohydrates 9.0g 3 %
Dietary Fiber 0.4g 1 %
Sugars 4.7g 0 %

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Scarlett Vale

Sep 24, 2015

Let me just say, it's totally worth it to invest in one of those pastry tools that smush the dough into the muffin cup for you. They're not expensive, and they distribute the dough mostly evenly and much smoother than fingers. Mine has a small shaper for mini cups on one end and a larger one on the other end for regular muffin cups. Bake on!

hewettjl 2708888

Sep 30, 2014

I downloaded a "Mini Pecan Tassies" recipe from Mr.Food in 2012. This is VERY different.

saphilbrook 814071 8

Aug 04, 2013

Has anyone ever made them in a larger muffin pan?

brooksd2010 990761 3

May 01, 2012

awesome! Mini pecan pies

rivergal7777

Feb 07, 2012

I have light colored aluminum mini muffin pans and a darker mini muffin pan. They didn't rise very much in the darker pan but the ones in the lighter pans were superb!! I made several batches and gave them to friends and neighbors for Christmas. They were a big hit!! Easy to make and very tasty!!

tdzm 7811775

Sep 11, 2012

I find that my light colored (and as heavy as possible) aluminum baking pans of all varieties seem to work the best. My heavyweight cookie sheets are fabulous for baking cut up vegetables on them too.

tdzm 7811775

Sep 11, 2012

P.S. to my other comment. I actually am referring to a jelly roll type cookie sheet when I say I use them to bake cut up veggies too. You need that little rim.

rivergal7777

Dec 19, 2011

Excellent cookie!!