Pecan Tassies

4.82 from 11 votes

Pecan Tassies are a favorite Southern cookie, especially during the season of Christmas.

Prep Time20

Cook Time20

cooling time5

Total Time45

Course: Dessert

Cuisine: American

Servings: Tassies

Using a handheld mixer, cream the butter and cream cheese together. Sift in flour and beat well. Gather into a ball and wrap in plastic film. Refrigerate for at least 1 hour.
After chilling, cut dough into fourths using a bench scraper. From each quarter, cut siz equal pieces. Roll into balls. If a few of the dough balls are considerably larger than others, simply pinch off a bit of dough from a large dough ball and add it to a smaller ball.
Place balls in small, ungreased mini muffin tins. Press dough into sides and bottoms of each cup. **NOTE: if you have a honey dipper, I have found this an excellent tool for evenly pressing the dough into the muffin cups, as demonstrated in my video above.

Heat oven to 325°F. Have ready mini muffin pan(s) to accommodate 24 pieces.
Using a handheld mixer, cream the brown sugar and the egg. Add the butter, salt, and vanilla and cream until light and fluffy.
Divide half the chopped nuts into the pastry-lined muffin tins. Add a spoonful of the sugar mixture atop each pile of nuts. Top evenly among the cups with the remainder of nuts.
Bake for 20 to 25 minutes until the filling is largely set and the tops are light golden brown.
Remove from the pans by gently flipping. Allow the tassies to cool for at least 5 minutes before serving.
Store wrapped in plastic film on the counter, or in tins for up to 1 week. Tassies may be frozen for up to one month.