Pecan Tassies


1/2 cup butter softened

4 oz. cream cheese softened

1 cup flour

3/4 cup packed brown sugar

1 egg

1 tbsp softened butter

1 tsp vanilla

Dash of salt

1 cup Dickey Farms Pecans, chopped



With a mixer, blend the 1/2 cup butter and the cream cheese. Beat for 1 minute.

Add flour and blend on low speed until the dough forms.

Remove dough from bowl, shape into a disc, cover with plastic wrap, and refrigerate 1 hour.

Combine brown sugar, egg, 1 tablespoon butter, vanilla, and salt.

Beat together just until smooth.

Set filling aside.

When ready, remove dough from refrigerator.

Preheat oven to 325°F.

On a floured surface, gently roll out dough to 1/4 inch thickness.

Cut out 24 circles. After cutting, leftover dough can be re-rolled.

Place the dough circles in the vessels of a mini muffin pan. Gently form the dough to the muffin vessel with your fingers.

Sprinkle pecans in the bottom of each unbaked shell.

Divide filling among shells. Top with more pecans.

Bake 25 minutes or until set.

Cool in pans on wire racks.


*Recipe from On Sutton Place

December 16, 2022
Tags: Pecan

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