Pecan Tassies

If you’re a pecans fan, I’ve got your back. Now that the season for pecan pie is over, I’ve given you a recipe for mini pecan pies that pass as a Christmas cookie. Even better! They’re so cute, very easy, and they’re absolutely delicious. I’m talking majorly addicting. I mean when you check out the ingredients, you shouldn’t be that surprised. The filling is pretty much just eggs with sugar and butter and then mixed with chopped pecans on top of a cream cheese dough. Doesn’t get much better than that.

The cookies themselves are not the most photogenic thing I’ve made, I will say that. But once you bite into one, you honestly couldn’t care less. They are just so delicious. The pie crust is perfectly golden and crusty and the filling itself is actually very smooth and sweet, then paired with the pecans makes for a severely addicting cookie.

They’re pretty much candied pecans baked into a mini pie crust and deemed a cookie. I’m trying my best to put into words just how delicious these cookies are and I’m probably just coming off as repetitive and cheesy. So, make them yourself and you’ll see. Happy baking!


Pecan Tassies

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 45 minutes

Yield: 24 cookies

Delicious, buttery cookie dough filled with a brown sugar and egg filling and chopped pecans. They're like mini pecan pies!

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • 3 ounces cream cheese, at room temperature
  • 1 cup all-purpose flour
  • Nonstick cooking spray
  • 1 tablespoon butter, melted
  • 1 large egg
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ cup pecans, finely chopped

Instructions

  1. In a stand mixer, beat the 1/2 cup butter with the cream cheese until fluffy. Add the flour and beat until combined. Wrap in plastic wrap and refrigerate for 1 hour.
  2. Preheat the oven to 325°F. Spray a 24-cup mini muffin tin with nonstick cooking spray and set aside.
  3. In a medium bowl, whisk together the melted butter, egg, brown sugar, vanilla extract, and salt. Set aside.
  4. Roll the chilled dough into 24 balls, then press down into the mini muffin tin to make a small cup shape. Sprinkle about a teaspoon of chopped pecans on top, then fill each cup with the filling, then sprinkle about a teaspoon of chopped pecans on top.
  5. Bake in the preheated oven for 25 minutes, or until the filling is set.
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Recipe adapted from Food Network

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