Pecan Tassies

Pecan Tassies-12Every  year for Christmas, we have a family tradition of baking all kinds of baked goodies. We spend days with flour, sugar and eggs, forming cookies and pastries that will fill pretty plates. This week, I’ll be sharing some of our favorites with you.

Pecan tassies have always been at the top of the list. The mini pies are so cute and taste amazing. I really like the combination of the tender crust with the gooey, nutty and somewhat  crunchy filling. 

Ingredients:
Dough:
2 sticks butter, softened (1 cup or 16 Tablespoons total)
6 oz cream cheese
2 cups all purpose flour
Filling:
2 eggs
2 Tablespoons butter, melted
1 1/2 cups brown sugar
1/2-3/4 cup pecans, finely chopped

Instructions:

The Dough:

Pecan Tassies-1-15Preheat the oven to 350 degrees. Grease 2 mini muffin baking pans with oil.

In a standing mixer with a paddle attachment, mix the butter and cream cheese together until combined.

Pecan Tassies-2Add the flour and mix to combine.
Pecan Tassies-3Divide the dough into 4 equal parts, press into log shapes and wrap each into aluminum foil or parchment paper.
Pecan Tassies-4Refrigerate for at least 1 hour. I like to make this dough ahead of time. You can even freeze it.

The filling:

Combine the eggs, melted butter and brown sugar. (You can use a whisk to mix it all together or mix it up in a standing mixer, hand mixer or in a standing mixer.) Pecan Tassies-5

When the dough is firm, divide each cylinder into 12 equal portions. You should have 48 total.
Pecan Tassies-6Press each portion into the cavity of mini muffin tins. Place about 1/2 a teaspoon of chopped pecans into each.
Pecan Tassies-7Pour the filling into a ziptop bag. Cut a tiny opening in one of the corners. Fill each muffin cup about 3/4 full.

Pecan Tassies-8

Pecan Tassies-9Bake in the preheated oven for 25-28 minutes.Pecan Tassies-10

Pecan Tassies-11

Pecan Tassies-14

 

Pecan Tassies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 48 tassies
Ingredients
Dough:
  • 2 sticks butter, softened (1 cup or 16 Tablespoons total)
  • 6 oz cream cheese
  • 2 cups all purpose flour
Filling:
  • 2 eggs
  • 2 Tablespoons butter, melted
  • 1½ cups brown sugar
  • ½-3/4 cup pecans, finely chopped
Instructions
  1. Preheat the oven to 350 degrees. Grease 2 mini muffin baking pans with oil.
  2. In a standing mixer with a paddle attachment, mix the butter and cream cheese together until combined.
  3. Add the flour and mix to combine.
  4. Divide the dough into 4 equal parts, press into log shapes and wrap each into aluminum foil or parchment paper. Refrigerate for at least 1 hour. I like to make this dough ahead of time. You can even freeze it.
For the filling:
  1. In a food processor, combine the eggs, melted butter and brown sugar. (You can also whisk it all together with a mixer or in a standing mixer.)
  2. When the dough is firm, divide each cylinder into 12 equal portions. You should have 48 total.
  3. Press each portion into the cavity of mini muffin tins.
  4. Place about ½ a teaspoon of chopped pecans into each.
  5. Pour the filling into a ziptop bag. Cut a tiny opening in one of the corners. Fill each muffin cup about ¾ full.
  6. Bake in the preheated oven for 25-28 minutes.

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