Rating: 4 stars
40 Ratings
  • 5 star values: 26
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 7

These bite-size pecan pies have adorned holiday platters for years. For a subtle change of pace, use chopped mixed nuts in place of the pecans.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary test

prep:
30 mins
bake:
25 mins
total:
55 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

120 calories; fat 8g; cholesterol 25mg; saturated fat 4g; carbohydrates 11g; mono fat 3g; poly fat 1g; sugars 6g; protein 1g; vitamin a 243IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 4mcg; vitamin b12 0.1mcg; sodium 62mg; potassium 49mg; calcium 10.1mg; iron 0.5mg.
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