Pecan Tassies

Yield: 48 cookies

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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.

Ingredients

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)

Instructions

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.

Notes

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.

Nutrition Information:

Yield:

Serving Size:

1 cookie
Amount Per Serving: Calories: 142Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 35mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 2g