Pecan Tassies
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.
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Pecan Tassies
Directions
- Preheat oven to 325 degrees 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.
From the Test Kitchen
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 (Pecan Tassies)
- Per serving:
- 120 kcal ,
- 8 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 25 mg chol. ,
- 62 mg sodium ,
- 11 g carb. ,
- 0 g fiber ,
- 6 g sugar ,
- 1 g pro.
Recipe Collections
Reviews (2)
Suzie Smith
644 Days Ago
I've been making this same recipe for more than 40 years. It is a Christmas tradition, but delicious anytime you want to make it. One of my favorites!
Suzanne Smith
1749 Days Ago
I've been making these tassies since my first BH&G cookbook MANY years ago. They're always a favorite. Yum!
Suzie
Oneonta, AL
Suzie
Oneonta, AL