| |
Pecan Tassies
Bake: 25 minutes
Ingredients
- 1/2 cup butter, softened
- 1 3-ounce package cream cheese, softened
- 1 cup all-purpose flour
- 1 egg
- 3/4 cup packed brown sugar
- 1 tablespoon butter, melted
- 2/3 cup coarsely chopped pecans
Directions
1. Preheat oven to 325°F. For pastry, in a mixing bowl beat the 1/2 cup butter and cream cheese until combined. Stir in the flour. Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1 3/4-inch muffin cups.
2. For pecan filling, in a bowl beat egg, brown sugar, and the 1 tablespoon melted butter until combined. Stir in pecans. Spoon about 1 heaping teaspoon of filling into each pastry-lined muffin cup. Bake for 25 to 30 minutes or until pastry is golden and filling is puffed. Cool slightly in pan. Carefully transfer to a wire rack and let cool. Makes 24 cookies.
Fudgy Brownie Tassies: Prepare as above, except instead of pecan filling, in a small saucepan heat and stir 1/2 cup semisweet chocolate pieces and 2 tablespoons butter or margarine over low heat until melted; remove from heat. Stir in 1/3 cup sugar, 1 beaten egg, and 1 teaspoon vanilla. If desired, place 1 hazelnut (filbert), almond, macadamia nut, or walnut piece in each pastry-lined muffin cup. Spoon about 1 teaspoon of the chocolate mixture into each pastry-lined muffin cup. Bake in a 325 degrees F oven for 20 to 25 minutes or until pastry is golden and filling is puffed. Continue as directed.
Nutrition Facts
- Servings Per Recipe 24 cookies
- Calories 120,
- Total Fat (g) 8,
- Saturated Fat (g) 4,
- Monounsaturated Fat (g) 3,
- Polyunsaturated Fat (g) 1,
- Cholesterol (mg) 25,
- Sodium (mg) 62,
- Carbohydrate (g) 11,
- Total Sugar (g) 6,
- Fiber (g) 0,
- Protein (g) 1,
- Vitamin A (DV%) 0,
- Vitamin C (DV%) 0,
- Calcium (DV%) 1,
- Iron (DV%) 3,
- Other Carbohydrates (d.e.) .5,
- Fat (d.e.) 1.5,
- Percent Daily Values are based on a 2,000 calorie diet
sponsor recipes
Add your review
- Videos
- Top Tools
- Calendar
- Win Daily
|
|
 | Chicken Tonight! 268 Members |
 | I Love Casseroles 147 Members |
 | Best Ever! 847 Members |
 | Passion for Pie 191 Members |
 | Bar Cookie Extravaganza 166 Members |
I made 15 batches of these tassies to give away as Christmas presents. They're a hit! Everyone is asking me for the recipe. vmb, thanks for your tart tamper suggestion.
1/4/2010 04:01:43 PM Report AbuseI made these for a cookie exchange and they were a hit. Easy to make! I only pushed the pastry 1/2 way up the cup sides instead of to the top. I found that this made them easier to handle after baking and more durable during travel. I used the end of the handle on my rolling pin (flour the handle for each cup) to form the dough into the cup. I've had several calls/emails for this recipe since the party(which was 2 weeks ago).
12/17/2009 01:20:58 AM Report AbuseI have to disagree with Tony, these are soooo easy! Ihave a tart tamper (wooden tool with rounded ends used to tamp down the dough into the mini muffin pans) which does make it a little easier, but even without it, buttered fingers work well. And the filling is just stir together and drop in a spoonful. How much easier could it be?? If I want a really fancy tart, I top each filled cup with a pecan half before baking. Easy, delicious, and a little bit unusual on any cookie tray.
12/14/2009 12:14:30 AM Report AbuseTHIS RECIPE IS VERY HARD TO MAKE BUTTTT SO GOOD IF YOU WANT IT TO LOOK PERFECT ITS HARD IT TAKES ALOT OF SKILL FOR IT TO LOOK PRETTY BUT I THINK THERE GREAT ANYWAY
12/6/2009 05:21:49 PM Report AbuseI make these every holiday season and everyone loves them.
11/13/2009 08:34:35 PM Report Abuse