Pecan Tassies are one of my favorite cookies, for Christmas or anytime of the year.Â They are like eating mini pecan pies, with a rich buttery crust, brown sugar and crunchy pecans. They are easy to make too, and much less intimidating to make than a pie.Â Instead of rolling out the dough in a big pie pan you simple press little balls of dough into a mini-muffin tin, and fill them with pecans and topping.
When they are finished they are the perfect bite sized little pies.Â While they are a traditional Christmas cookie you don’t have to wait for the holidays to make them!Â I brought some to my nephew’s birthday part last week to share, and they were a big hit.Â They make an excellent cookie to take to cookie exchanges, because they look more complicated than they really are.
- 3 oz cream cheese
- ½ c. butter
- 1 c. flour
- 1 egg
- ¾ c. brown sugar
- 1 T. butter
- 1 t. vanilla
- ⅔ c. pecans
- To make the dough combine the cream cheese, ½ c. butter and flour in a food processor and process until it forms a big clump.
- Roll the dough into 24 1" balls and refrigerate for an hour.
- Preheat the oven to 325 F.
- To make the filling melt the 1 T of butter, and combine it with the egg, brown sugar and vanilla.
- Chop the pecans.
- Grease mini-muffin tins and press each ball of dough into the tin, pushing the dough up the sides to make a cup.
- Put ½ the pecans into the dough cups, add the filling mixture and then top with the rest of the pecans.
- Bake for 25 minutes.