Pecan Tassies

Every year at Christmas my mom makes pecan tassies. They’re like mini pecan pies to me, and I love them. This year we didn’t get very many pecan tassies at Christmas since it was more a chill year for my mom. But this past weekend she made me some for our monthly family fame night! I like to think it was for my upcoming birthday. Here’s the recipe. . .

  • 1 large egg
  • 1/4 cup packed light-brown sugar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon unsalted butter, softened
  • 1/4 teaspoon salt
  • 3/4 cup pecans, toasted and coarsely chopped
  • 1/2 cup ground pecans
  • 1/2 cup cream cheese
  • 1/4 cup unsalted butter
  • 3/4 cup all purpose flour
  • pinch of salt
  1. Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground set aside. cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
  2. Roll dough into eighteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.
  3. Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.
  4. Bake pecan tassies until crust begins to turn golden, about 20-22 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.
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1 Comment

  • Reply Jo-Anne the crazy lady

    Not something I have ever tried

    March 5, 2019 at 3:54 pm
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