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Pecan Tassies Recipe

Enjoy a classic dessert this holiday season. These bite sized treats are easy to serve and you save the mess of cutting a traditional pie.

 

Total Time

 

Prep: 25 min. + chilling Bake: 20 min.

Makes 2 dozen

 

 

INGREDIENTS:

CRUST:
  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • FILLING:
  • 1 large egg, room temperature
  • 3/4 cup packed brown sugar
  • 1 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • Dash salt
  • 2/3 cup finely chopped pecans, divided
  •  

    DIRECTIONS:

    1. In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.
    2. Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups.
    3. For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans.
    4. Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.
      Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

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