Pecan Tassies Cookies
Bite-Sized Sweet and Nutty Perfection
Pecan tassies are a beloved wedding cookie table treat—bite-sized cookies that combine a buttery pastry and tender crust with a rich, nutty pecan filling in a bite-size form. These little treasures are easy to make, delicious to eat, and perfect for sharing at parties or giving as gifts!
Let’s dive into how you can make these fun and flavorful Pecan Tassies.
What Ingredients You’ll Need
To make these delightful Pecan Tassies, gather the following ingredients:
- All-purpose flour (for the tender, buttery crust)
- Butter (to create a rich, flaky dough)
- Cream cheese (adds creaminess to the crust)
- Brown sugar (for a caramel-like sweetness in the filling)
- Chopped pecans (the star ingredient for a crunchy, nutty flavor)
- Eggs (to bind the filling and add richness)
- Vanilla extract (to enhance the flavors)
- A pinch of salt (to balance the sweetness)
Optional: Powdered sugar for dusting on top.
How to Make Pecan Tassies Cookies
- Prepare the crust:
- Beat the butter and cream cheese until smooth, then mix in the flour to form a soft dough. Chill the dough briefly to make it easier to handle.
- Shape the crusts:
- Roll the dough into small balls and press them into mini muffin tin cups, forming small, even shells.
- Mix the pecan filling:
- Combine brown sugar, eggs, vanilla extract, and a pinch of salt in a bowl. Stir in the chopped pecans, ensuring they’re evenly coated in the sweet mixture.
- Fill and bake:
- Spoon the pecan filling into the prepared shells almost to the top. Bake until the crusts are golden, and the filling is set.
- Cool and enjoy:
- Allow the tassies to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar for an elegant finishing touch if desired.
Why You’ll Love These Cookies
- Classic and delicious: Pecan Tassies combine the flavors of buttery crust and nutty, caramel-like filling.
- Perfectly portioned: Their bite-sized format makes them great for parties or gifting.
- Easy to make: They combine effortlessly with a simple dough and filling.
- Versatile: Serve them plain, dusted with powdered sugar, or a dollop of whipped cream for a fancy touch.
Storage Information
- Store the cookies in an airtight container for up to 3 days at room temperature.
- In the refrigerator: Keep them in an airtight container for up to 1 week.
- In the freezer: Pecan Tassies freeze well! Please place them in a freezer-safe container and freeze for up to 3 months. Thaw them at room temperature before serving.
FAQ: Pecan Tassies Cookies
1. Can I make these cookies ahead of time?
Yes! Pecan Tassies are perfect for making ahead since they store well. You can bake them a day or two in advance and store them in the fridge or freezer.
2. Can I use pre-made pastry dough?
While homemade dough provides the best flavor and texture, you can use store-bought pie crust as a shortcut. Simply cut and shape it to fit the muffin tin.
3. Do I need to toast the pecans?
Toasting the pecans before mixing them into the filling adds a layer of flavor and crunch. It’s optional but highly recommended.
4. Can I make these gluten-free?
Yes! Substitute all-purpose flour with a gluten-free blend designed for baking, and ensure all other ingredients are gluten-free.
5. How do I prevent the filling from bubbling over?
Avoid overfilling the shells. Leave a small gap at the top to allow the filling to puff up slightly without spilling.
A Sweet Treat Worth Sharing
These Pecan Tassies Cookies are a delightful treat that captures the essence of pecan pie in a handheld, bite-sized form. Whether you’re baking them for a holiday dessert spread, a family gathering, or to enjoy with a cup of coffee, they’re sure to be a hit.
So preheat your oven, gather your ingredients, and prepare to bake a batch of these nutty, buttery delights. Your taste buds will thank you!
Have you tried Pecan Tassies? Share your tips or variations in the comments below! 😊🍪
Substitutions and Add-in
- You can use light corn syrup, dark corn syrup, or maple syrup for this recipe.
- Light or dark brown sugar both work well
- Substitute walnuts for the pecans
- Fold in a few tablespoons of sweetened shredded coconut
- Stir in a few tablespoons of mini semisweet chocolate chips
- Add a teaspoon or two of bourbon or whiskey to the filling before baking
These Pecan Tassies Cookies bring the flavor of classic pecan pie into delightful, bite-sized treats. With a tender, buttery crust and a rich, caramelized pecan filling, they’re perfect for holidays, parties, or a sweet snack anytime. Easy to make and beautifully portioned, these cookies are a timeless dessert you’ll love to bake and share! 🍪✨
- 1/2 cup unsalted butter - softened
- 3 oz cream cheese - softened
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter - melted
- 3/4 cup light brown sugar - packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped toasted pecans
- Prepare the tart shellPreheat oven to 350°F. Lightly coat a mini muffin tin with vegetable cooking spray. Set aside.
- Combine the butter and cream cheese in a mixing bowl. Beat with an electric mixer, until combined. Add the flour and salt and blend until a soft dough forms.
- Working with about one tablespoon of dough at a time, roll the dough into a ball and press evenly into the bottom and sides of each muffin cup. Make sure the dough reaches the pan's top (or slightly over the top) so you can add a decent amount of filling. The muffins will expand in the baking process.You could use a small cookie scoop to portion the dough and a mini-tart shaper to press the dough into a tart shellshapes.
- Once the muffin tin is filled, freeze it while preparing the filling. Chilling will help the dough hold its shape when baked.
- Prepare the fillingStir together the melted butter, sugar, and corn syrup until combined. Add the eggs, vanilla and salt. Stir until blended. Fold in the chopped pecans.
Fill each tart shell to the top with about one tablespoon of the filling, taking care not to overfill.
Bake for 20 to 25 minutes or until the tops are light golden brown. Cool the cookies in the pan for 5 minutes, then remove to a cooling rack.
- Cookies will keep at room temperature for up to 3 days. Refrigerate for longer storage. You can also freeze tassies for up to one month, well sealed in an airtight container.
- Toast the pecans on a baking sheet lined with parchment paper at 350 degrees F for 6 to 8 minutes or until slightly fragrant. Cool, then chop finely.
- Depending on the size of your muffin tin wells, you’ll have about 1/2 cup of leftover filling. My pan from Williams Sonoma holds approximately 1.1 ounces, while other pans may hold only .8 ounces. Bake the filling in a small ramekin lightly coated with vegetable cooking spray, then enjoy!
