Pecan Tassies are tart-like cookies featuring the flavors and textures of pecan pie. Delicious, tender, buttery crust, crunchy pecans, and brown-sugar filling, all in one bite.
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Why these Cookies are Best
Growing up there were many cookies that my family had during the holidays that we never ate the rest of the year. They were STRICTLY holiday treats.
Today’s Pecan Tassies were one of those cookies. Only we called them “nut cups.”
Delicious cream cheese cookie cups filled with a pecan pie filling and topped with powdered sugar. Much like mini pecan pies!
- Easy to follow recipe below!
- Make ahead of time since they freeze well.
- Delicious addition to cookie plates!
If you love the texture of a shortbread cookie, these are for you!
Today’s cookie is simple and easy, and can be made with ingredients you probably already have on hand for the holidays.
- Butter & Cream Cheese- softened to room temperature to create a flaky dough. Learn how to soften butter quickly with one of our 5 tricks!
- Powdered Sugar- used in the dough and to top the cookies after baking and cooling.
- Eggs, Pecans, Brown Sugar- the trifecta ingredients used to make the pecan pie filling. Toast the pecans first for best flavor and texture.
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
Tips and Tricks
- For a nuttier flavor and texture, toast pecans prior to making the filling!
- Do not overmix the cookie dough!
- I use a small cookie scoop to add the filling into the cookie cup.
- Store: Keep pecan tassies in a airtight container for up to one week at room temperature, or up to two week in refrigerator.
- Use a mini muffin pan for best results, or a small tart pan.
Yes! Once you have cooled your cookies completely, place in an airtight container or ziploc freezer bag. Freeze for up to two months for best results. To thaw, remove from freezer and allow to thaw at room temperature (in container).
This usually happens when there is TOO MUCH filling in the pecan tassie cookie. Don’t worry though, it still tastes good. Add a little extra sugar to the top and nobody will care what it looks like underneath!
While pecan tassies are mini pecan pies, the base is a little richer than a pie crust, with a little more chew like a cookie. You can certainly take my advice with a grain of salt, but I definitely prefer to make the cookie base recipe.
More Nutty Recipes
- One of our favorite snacks is this Maple Brown Sugar Pecans recipe. They’re sweet and salty and addictive. Perfect to add to salads or keep a big bowl for snacking.
- Whether you call these by Snowball Cookies or by many of their other names (Swedish Heirloom Cookies, Mexican Wedding Cookies, Russian Tea Cakes), you just need to try them. The buttery almond flavor melts in your mouth!
- Nutty Caramel Snack Mix is a delicious combination of cereal, almonds and pecans all covered in a homemade caramel sauce. Baked to perfection, this crunchy, sweet and salty mix is perfect for family and friends, lunches and snacks!
- Sweet and Salty, you’ll love this Pumpkin Crunch Cake recipe any time of year. With layers of pumpkin pie, yellow cake mix, and pecans, this pumpkin dump cake is a tried and true crowd pleaser!
- 1 cup unsalted butter softened
- 8 ounce cream cheese softened
- ¼ cup powdered sugar
- 1 ¾ cups all-purpose flour
- 1 ½ cups light brown sugar packed
- 2 cups chopped pecans
- 2 Tablespoons unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- powdered sugar for garnish (optional)
- Preheat oven to 375 degrees F.
- In a bowl attached to an electric mixer, combine butter and cream cheese. Add flour and powdered sugar and blend until a soft dough forms.
- Using a 1 Tablespoon cookie scoop, drop dough into muffin cups. Use a tart shaper to press the dough into the pan.
- Next, make the pecan pie filling. In a medium bowl, mix together the brown sugar, chopped pecans, melted butter, eggs, and vanilla extract.
- Spoon about a teaspoon of filling into each nut cup.
- Bake for about 20 minutes, until lightly browned, remove from oven. Cool 5 minutes in pan, then remove to wire rack. Cool completely and dust with powdered sugar.