Pecan Tassies
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons/85 grams unsalted butter, at room temperature
- 4ounces/113 grams cream cheese, at room temperature
- 2teaspoons granulated sugar
- ½teaspoon kosher salt
- 1cup/128 grams all-purpose flour
- 1large egg
- ¼cup maple syrup
- 2tablespoons dark brown sugar
- 2tablespoons unsalted butter, melted
- ½teaspoon pure vanilla extract
- ⅔cup/66 grams pecan halves, finely chopped
For the Crust
For the Filling
Nutritional analysis per serving (24 servings)
105 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 56 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the crust: Heat oven to 350 degrees. In a large bowl, either by hand or with an electric mixer, beat together butter, cream cheese, sugar and salt until creamy. Beat in the flour just until combined and the dough begins to come together. Portion the dough into 24 1-inch balls (about a scant tablespoon each). Press each ball into a cup of a nonstick mini-muffin pan, spreading evenly over the bottom and ¾ of the way up the sides, slightly higher if the cups are on the shallow side.
- Step 2
Make the filling and bake: In a medium bowl, whisk together all of the filling ingredients. Add a heaping teaspoon of the filling to create a small mound in each cup, making sure to distribute the pecans evenly by stirring the filling every few scoops. Bake until the filling is set and the crust is golden brown, 20 to 25 minutes. Transfer to a wire rack to cool for 10 minutes, then remove the tassies from the tin to cool completely.
Private Notes
Comments
I wished I'd read the recipe more closely - as the ingredients were not inexpensive - but I assumed it would be a classic NYT recipe for a classic cookie. Pecan tassies I've made in years past were superior in two ways. First, these have considerably less sugar than most, resulting in a rather bland flavor, and second, have a higher cream cheese to butter ratio, yielding a less flaky, buttery, crispy crust. There are much better recipes for this cookie out there...keep looking!
I like to put a pecan half on top of each one in addition to the chopped pecans mixed into the filling.
We have made these every year for Christmas (and sometimes for Easter and Thanksgiving) as long as I can remember. They are always a favorite. Be sure to butter the muffin tins well, and be careful not to overfill; if the topping bubbles over that can also make them difficult to remove.
I’ve made this three times. Read the reviews and I added a tablespoon of sugar to the crust, and some cinnamon to the filling. Delicious. The second time I forgot the butter in the filling and it was still delicious. The third time I had no pecans so I used cashews instead, and this time purposely left out the butter in the filling (and forgot the cinnamon). Still delicious. I will always be making these.
Since the filling has cream cheese in it, do these need to be refrigerated?
After tasting a slightly warm Tassie, I think I prefer the filling in my mom's recipe. I was only able to get 23 tassies out of the dough.
@Judy Forkner I have changed my mind—these are terrific!