Learn how to make Pecan Tassie Cookies with this easy recipe
Pecan Tassies are a favorite Southern cookie – especially during the Christmas season. It is thought that Pecan Tassies are an adaptation of the French-American recipe for Pecan Pie. Pecan Pie is most commonly thought to have originated in New Orleans, by French settlers sometime in the early 1700s.
You will find these tassies very addictive! Tassies are little tarts or mini pies, or actually miniature pecan pies. They are the cookie version of the Southern Pecan Pie.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 1 cup butter or margarine, softened
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour, sift before measuring
- 1 cup pecans, chopped and divided
- 2 cups (firmly-packed) light brown sugar
- 3 eggs, beaten
- 3 tablespoons butter, melted
- Dash salt
- 1/4 teaspoon pure vanilla extract
In a medium bowl, mix together the butter and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture is blended and will form a smooth dough. Refrigerate at least 1 hour.
NOTE: Mixture may be made ahead of time and refrigerated up to 24 hours.
Roll into small balls (approximately 24 one-inch balls) and press into the bottoms and sides of ungreased 1-1/2-inch tart pans or mini-muffin pans to make a shallow shell. Use floured fingers to press dough evenly against bottom and up sides of each muffin cup.
Sprinkle 1/2 cup chopped pecans on top of dough in muffin or tart tins; set aside.
Prepare Egg Filling. Use a spoon to fill each of the dough cups 2/3 full with the Egg Filling mixture. Sprinkle the tops with the remaining 1/2 chopped pecans.
Preheat oven to 325 degrees F.
Bake approximately 20 to 25 minutes or until pastry is golden and filling is puffed.
Remove from oven and let cool slightly in the pan, then remove the cooked Pecan Tassies and let cool completely on a wire cooling rack.
In a bowl, mix together brown sugar, eggs, butter, salt, and vanilla.
Source: Photo from Gourmet Magazine, April 1985.
Categories:Baking Christmas Cookies Deep South Dessert Recipes Molded Cookies
4 Responses to “Pecan Tassie Cookies Recipe”
These are absolutely fantastic! Made a batch to give out as gifts. Managed to get 29 of them when I made them in a tart pan with lots of filling left over by the time I ran out of dough.
They were an absolute hit with all 8 people I witnessed trying them. The crust holds together very well and the filling stays nice and gooey inside. I’ll be making these again.
These are my all-time favorite! My grandma used to make these for the Holidays,when I started making them when I was about 15. Now me and my mom do it. I use a full 8 oz. package of cream cheese. When I first started making them I did it by mistake. Its what I call my “Happy mistake” because they’re so delicious. Just up the flour a bit. I usually go by the feel of the dough. I also use walnuts sometimes like my grandma would do. My family and I LOVE THESE! My absolute favorite dessert!
I also use 8oz of cream cheese—for the same reason. 😊. My older sister uses walnuts in hers due to the high cost of pecans where she lives. But I live in Texas and support locally grown pecan farmers. I add the nuts to the filling before filling the cups. ❤️ these cookies. One I make as gifts every year.
*8 oz. cream cheese for 1 stick of butter, such a great taste and oh so flaky!