Pecan Tassies
Pecan tassies are little cookies with all the goodness of pecan pie! These easy cookies are great for the holidays.
Servings: 24
Ingredients
For the pastry:
- 8 tablespoons unsalted butter softened (1/2 cup/4 ounces)
- 4 ounces cream cheese softened
- 1 cup all-purpose flour 5 ounces
For the filling:
- 1 cup chopped pecans divided use
- 1 tablespoon unsalted butter melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2/3 cup packed light brown sugar
- 2 tablespoons pure maple syrup
Instructions
- Preheat oven to 350°F. Spray a 24-count mini-muffin pan with non-stick spray.
- In a medium bowl, beat together the softened butter and cream cheese using an electric hand mixer. Add the flour in batches and mix until well blended. Cover and refrigerate for 30 minutes.8 tablespoons unsalted butter, 4 ounces cream cheese, 1 cup all-purpose flour
- Divide the dough into 24 pieces (optionally use an 18/8 scoop to assist) and then press dough into the bottoms and up the sides of the prepared pan. The dough should go all the way to the top of the cups.
- Evenly divide 1/2 cup of chopped pecans between the muffin cups.1 cup chopped pecans
- In a large mixing bowl, whisk together the melted butter, egg, vanilla, and salt. Stir in the brown sugar, maple syrup, and 1/4 cup of the remaining pecans. Mix until smooth. Fill each cup to about 3/4 full and sprinkle remaining 1/4 cup chopped pecans evenly among the cups.1 tablespoon unsalted butter, 1 large egg, 1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt, 2/3 cup packed light brown sugar, 2 tablespoons pure maple syrup
- Bake until the center is almost set, 16-20 minutes. Remove from oven and cool completely in the pan before serving.
