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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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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Instructions Checklist
  • 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; 8 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 25 mg cholesterol; 62 mg sodium. 49 mg potassium; 11 g carbohydrates; 0 g fiber; 6 g sugar; 1 g protein; 0 RE vitamin a; 243 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

Reviews (2)

40 Ratings
  • 5 star values: 26
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 7
Rating: Unrated
12/20/2016
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!
Rating: Unrated
12/11/2013
I've been making these tassies since my first BH&G cookbook MANY years ago. They're always a favorite. Yum! Suzie Oneonta, AL