Pecan Tassies
These two-bite cookies are must-try for pecan pie lovers!
Ingredients
For the crust:
- 3 oz cream cheese, softened
- ½ cup butter, softened (1 stick)
- 1 cup all-purpose flour
For the filling:
- 1 egg
- ¾ cup brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅔ cup finely chopped pecans
Instructions
- Preheat oven to 325°F.
For the crust:
- Place softened cream cheese, ½ cup softened butter, and flour in a large bowl. Mix with a hand mixer until a dough forms.
- Divide the mixture into 24 one-inch balls. Place each ball into the well of a mini muffin tin (ungreased).
- Press the mixture into the bottom and up the sides of each muffin cup.
For the filling:
- Divide the pecans between the muffin cups (about ½ tablespoon per cup).
- In a large bowl, whisk together the egg, brown sugar, 1 tablespoon melted butter, vanilla, and salt until smooth.
- Pour the brown sugar mixture into a measuring cup with a pour spout, and divide evenly among the muffin cups.
- Bake for 25 minutes, or until the filling is set. Let cool for 5 minutes, then carefully remove from the pans.
- Serve plain, topped with a light dusting of powdered sugar, or topped with a dollop of whipped cream.
Notes
Use full-fat cream cheese for best results.
You can substitute dark brown sugar for the light brown sugar for more molasses flavor.
Use a dinner knife to remove the Pecan Tassies from the pan. If any of them get stuck, put them back in the oven for a few minutes to soften the filling, and try again.
Store any leftovers at room temperature, in an airtight container. You can also freeze them for up to two months.
Nutrition
Calories: 120kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 22mgSodium: 16mgPotassium: 36mgFiber: 0.4gSugar: 7gVitamin A: 192IUVitamin C: 0.03mgCalcium: 14mgIron: 0.4mg
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