pecans, holiday baking, tassies
dessert, cookies
Yield: 24 cookies
Pecan Tassies

Pecan Tassies

This special cookie gets a free pass because we all know its true identity is the tiniest of pies And with all things tiny, they are guilt-free. When you see a huge tray of these at our family gatherings, you know that Aunt Rita is in the house.


  • ½ cup (4 ounces) unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 tablespoon unsalted butter, melted
  • 1 large egg
  • 1 tablespoon vanilla
  • 1 cup finely chopped pecans
  • Confectioners’ sugar


Pecan Tassies
  1. Preheat oven to 350 degrees. In a large bowl of an electric mixer, cream together butter and cream cheese. Add flour. Mix until incorporated. Wrap dough in plastic wrap and chill overnight.
  2. When ready to bake tassies, prepare filling. In a bowl, combine all filling ingredients. Shape dough into 24 balls, about 1-inch in diameter. Spray two 12-well mini-muffin tins with non-stick food spray. Press a dough ball into each muffin opening. Use fingers or a pastry tart tamper to spread dough evenly up muffin cup sides. Spoon approximately 2 teaspoonfuls of pecan mixture into each pastry cup. Be careful not to overfill. The tassies can spill over while baking, making it difficult to remove the baked cookies.
  3. Bake until filling is set, approximately 22 – 25 minutes. Cool on a wire rack for 10 minutes, then remove from pans. Store in an airtight container at room temperature. When ready to serve, sprinkle lightly with confectioners' sugar.
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October 06, 2021 — Mary DiSomma