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Pecan Tassies

(8 Votes)
Coming In:
2 dozen
30 Min
35 Min
1 Hr 5 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:
  1. 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.
  2. Preheat oven to 325 degrees F.
  3. In another large bowl, combine remaining ingredients, including remaining 1 tablespoon butter; stir until well combined.
  4. 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.
  5. 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.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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!

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

Has anyone ever made them in a larger muffin pan?

awesome! Mini pecan pies

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!!

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.

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.

Excellent cookie!!


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