Recipes and Cooking Pecan Tassies 4.0 (40) 2 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Scott Little Prep Time: 30 mins Bake Time: 25 mins Total Time: 55 mins Servings: 24 Jump to Nutrition Facts Ingredients ½ cup butter, softened 1 3 ounce package cream cheese, softened 1 cup all-purpose flour 1 egg ¾ cup packed brown sugar 1 tablespoon butter, melted ⅔ cup coarsely chopped pecans Directions 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. 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. Print Nutrition Facts (per serving) 120 Calories 8g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 120 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 25mg 8% Sodium 62mg 3% Total Carbohydrate 11g 4% Total Sugars 6g Protein 1g Calcium 10.1mg 1% Iron 0.5mg 3% Potassium 49mg 1% Folate, total 4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.