This is a delicious, basic pecan tassies recipe everyone should have in their recipe box. The dough is tender and the filling is chock full of pecans. There's just the right amount of gooeyness to hold everything together. The top forms a sugary crust. Basically, pecan tassies are a bite havesize pecan pie. We have made them many times and have never had the right dough to filling have until now. We used a cookie scoop for the dough and a 1/2 tablespoon scoop for the filling. In the end, both bowls were empty. Janet's right, they are addictive. You just can't have the holidays without Pecan Tassies. Please be very careful, they are quite addicting. Thank you and enjoy!
Ingredients :
- FILLING
- 4 tablespoon(s) unsalted butter melted
- 1 1/2 cup(s) brown sugar
- 2 large eggs
- 1 teaspoon(s) pure vanilla extract
- 2 cup(s) finely chopped pecans
- DOUGH
- 2 cup(s) unsalted butter, softened
- 12 ounce(s) cream cheese, softened
- 4 cup(s) all-purpose flour
Intructions :
- Preheat the oven to 350 degrees F. For the filling, mix together the melted butter, brown sugar, eggs, and vanilla
- Stir in the finely chopped pecans. Set aside
- For the dough, blend together the butter and cream cheese
- Add flour one cup at a time
- Mix until the dough is blended well
- Scoop out the dough in small portions
- Form balls. Using ungreased small tart pans, drop a dough ball into each section
- Press gently in the center of each ball to form a cup
- Using a small teaspoon, add your filling. Do not overload
- Bake for 25 to 30 minutes
- Remove and place on a cookie rack to cool.
Rated 5/5 based on 78 Reviews
Keyword : pecan tassie-pecan pie-American-Cookies