When I was a young girl, I remember my grandmother making these Pecan Tassies and bringing them to our house for Christmas. I also remember that I did not really like them at all! But now I’m a huge fan. Blame it on the 30+ years of living in Texas and my taste for native pecans and there’s not a whole lot that I’ll refuse if it includes pecans. Now I will say I’m still a little bit picky about pecan pie. It can’t have too many pecans nor, have too much of the filling. I like it to have a balance. So I dug out my recipe for grandma’s Tassies and I’m glad I did. (Remember, last week I posted a Peanut Butter Fudge recipe from my grandmother? That was from my grandma on the other side of the family).
These little gems offer just the right balance of pecans to filling to crust. I’d venture to guess that they freeze well although I’m not a great judge since I’ve probably eating half a pecan pie’s worth since I made them! That the downside, they’re just so darn easy to pop into your mouth and enjoy. I’m pretty sure it’s been awhile since my mom and dad have had these so I may just need to make up an extra batch to share with them this Christmas!
Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop… you’ll have no excuse of “I don’t know what to make!” And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!