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Pecan Tassies

Jenny from Not Entirely Average
Pecan Tassies are a favorite Southern cookie, especially during the season of Christmas.
5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
cooling time 5 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 24 Tassies
Calories 118 kcal


Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Pecan Tassies

      for the dough

      • 3 ounces cream cheese softened to room temperature
      • 1/2 cup unsalted butter softened to room temperature
      • 1 cup flour sifted

      for the filling

      • 1 large egg
      • 3/4 cup brown sugar
      • 1 tablespoon unsalted butter softened to room temperature
      • salt just a dash
      • 1 teaspoon vanilla
      • 2/3 cup pecans chopped; may use half walnuts and half pecans


      The Method

        for the dough

        • 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.

        for the filling

        • 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.


        Serving: 1TassieCalories: 118kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 4gCholesterol: 23mgSodium: 17mgPotassium: 34mgFiber: 1gSugar: 7gVitamin A: 192IUCalcium: 14mgIron: 1mg
        Keyword bake, christmas cookie, cookie, pecan, Praline, southern dessert, tassie