Pecan Tassies
Cookies & Bars

Pecan Tassies

2 hr 10 min48 servingsSource: Brown Eyed Baker

Prep Time

45 min

Cook Time

25 min

Total Time

2 hr 10 min

Bite-sized pecan pie in a tender cream cheese pastry shell. These miniature treats are a holiday cookie swap favorite.

  • 1 cup unsalted butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • 1 1/2 cups light brown sugar, packed
  • 1 cup chopped pecans, plus extra for topping
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  1. 1

    Beat softened butter, cream cheese, and flour together on low speed until the dough is just incorporated. Divide into 48 small balls and refrigerate for about 1 hour until firm.

  2. 2

    Preheat oven to 350°F. Grease mini muffin pan cups. Press each chilled dough ball into the bottom and up the sides of each cup to form a small shell.

  3. 3

    In a bowl, whisk together brown sugar, eggs, melted butter, vanilla, and salt until smooth. Stir in chopped pecans.

  4. 4

    Distribute the filling evenly among the dough-lined cups, filling each about three-quarters full. Top each with a few additional pecan pieces.

  5. 5

    Bake for 20 to 25 minutes until the tops are set and the pastry is lightly golden.

  6. 6

    Cool briefly in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

Recipe Source

Brown Eyed Baker
tassiesmini piescream cheese pastryholiday

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