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Pecan Tassies

Rated :   by 4 people
Makes: 24 cookies
Prep: 30 minutes
Bake: 25 minutes
 
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Pecan Tassies
malyn55 says:
I made 15 batches of these tassies to give away as Christmas presents. They're a hit! Everyone is ......
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.
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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

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Comments ( 5 )
1577009022
malyn55 wrote:

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 Abuse
drewbear42 wrote:

I 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 Abuse
vmb1925817 wrote:

I 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 Abuse
tony14301 wrote:

THIS 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 Abuse
shelly1212 wrote:

I make these every holiday season and everyone loves them.

11/13/2009 08:34:35 PM Report Abuse

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