Pecan Tassies


This is yet another cookie that is always a must on my list. This satisfies the pecan pie lover in all of us and is delicious. I have been making this cookie for over 35 years! How in the world can that be??? I really did start baking at a pretty young age. Over the years as my cookie baking increased massively I altered this recipe and made a shortcut. The result is the most deliciously, easy Pecan Tassie you will ever try. When my sons pronounce these as "so good" when they come out of the oven they must be right because they have a lot to choose from.


Ingredients for Pecan Tassies:

yields 24 cookies


Pastry Crust:

1 cup butter, room temperature

6 ounces cream cheese, room temperature

2 cups flour


Filling:

2 eggs, room temperature

1 1/2 cups brown sugar

2 tablespoons butter, room temperature

2 teaspoons vanilla

1 cup coarsely chopped pecans

24 whole pecans


my shortcut:

1 box prepared pie crust

If you use this shortcut you will also need 1 metal ring 2 1/2" in diameter. Click HERE to find out more about the ring.


Everyone will also need:


1 NONSTICK mini cupcake pan, 24 cups or 2 smaller pans, for this recipe I use a Wilton 24 mini cupcake pan. Click HERE to find out more about the pan.


Time-Saving Tip: Check out my shortcut.


Let's see what we need:


"What we need" has a few extras depending on whether you are making your own pastry or using the shortcut.



Let's bake!


If you are making the pastry:

Place the room temperature butter and room temperature cream cheese in a bowl. Beat until well combined and slightly fluffy. Add the flour. Cover and chill for an hour or two. Once the dough is chilled divide into 24 equal balls and put one in each cup.


If you are using the prepared dough gently roll it out to smooth it out. Do not let the diameter increase more than 1/2". Take the ring and cut out circles. Each crust will yield 12 circles. If you are short one or two gather the dough scraps, roll it out and cut the needed circle(s).


If you made the pastry, place one pastry ball in each cup holder. With your index finger press the dough to evenly cover the sides and bottom of each cup. Make sure to bring the dough to the rim of the cup. If you used the packaged dough, place a piece of dough in each cup. Carefully press the dough having it tough the bottom and sides of the pan. The dough will come up a bit higher than if you made the pastry.

Preheat the oven to 325 -degrees and make sure the rack is moved to the middle position.

In order to make the filling combine the 2 eggs, 2 tablespoons butter, 2 teaspoons vanilla, and a pinch of salt. Use a spoon to stir until smooth. Set aside.



Place the 24 whole pecans in a small bowl. Add a couple of tablespoons of the filling to the pecans to coat. Set aside.

















Evenly divide the chopped pecans to each of the cups. Then equally divide the filling to each of the cups as well. Once the chopped pecans and filling has been added place a coated pecan, curved side up, in the middle of each cup. If there is any filling left in the bowl from the coated pecans divide among the cups. Don't waste a drop! Bake for about 25 minutes until the filling looks set and the crust it a light golden brown. Let cool in pan for about 10 minutes. Gently remove from the pan and cool on a rack. If needed use a butter knife to help navigate the tassies out of the pan.


There ready! They look amazing and tastes even better! I think the whole pecan on top really makes this cookie look finished. Pecan Tassies is always a favorite on my cookie platter. Give them a try and I'm sure you will love them!


Enjoy!



2018 Cranberry Walk