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Pecan Tassies
A longtime family favorite, Pecan Tassies are like a bite sized pecan pie and super easy to make, too!
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Course:
Cookies
Cuisine:
American
Prep Time:
20
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
32
Calories:
169
kcal
Author:
Brenda Thompson
Ingredients
▢
non-stick spray
For Crust
▢
1
cup
unsalted butter
softened
▢
6
ounces
cream cheese
softened
▢
2
cups
all-purpose flour
Filling
▢
1
cup
pecans
coarsely chopped
▢
2
large
eggs
▢
1 ½
cups
light brown sugar
▢
2
tablespoons
unsalted butter
melted
▢
¼
teaspoon
vanilla extract
▢
1
dash
salt
Instructions
Spray mini muffin pan with non-stick spray and set aside.
Preheat oven to 350°F.
To Prepare Crust
In medium bowl, combine butter and cream cheese until creamy and smooth with electric or stand mixer.
Add flour, half a cup at a time, blending thoroughly until smooth dough forms.
Scoop about a half a tablespoon of dough and shape into a ball.
Place balls in prepare mini-muffin baking pan.
Press ball in pan up sides to form a cup.
To Prepare Filling
In medium bowl, lightly beat eggs until combined.
Add brown sugar and stir well.
Add melted butter, vanilla extract and dash of salt.
To Assemble Tassies
Evenly sprinkle half of chopped nuts in unbaked cups filled with crust.
Add about a scant tablespoon of the liquid filling over the pecans. Top with remaining pecans.
Bake at 350°F for 15-17 minutes or until filling is almost set.
Reduce heat to 250°F (yes, 250°) and bake an additional 10 minutes more until filling is firm.
Immediately remove tassies from muffin pan place on cooling racks until completely cooled.
Store in airtight container at room temperature for up to 5 days or freeze for up to three months.
Nutrition
Serving:
2
tassies
|
Calories:
169
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
35
mg
|
Sodium:
27
mg
|
Potassium:
48
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
289
IU
|
Vitamin C:
1
mg
|
Calcium:
21
mg
|
Iron:
1
mg
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