Pecan Tassies
By
Janet Scott
@JanetLeeScott
6
Blue Ribbon Recipe
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-size pecan pie. We have made them many times and have never had the right dough to filling - 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.
Tip: Use a smaller cookie scoop to ball the balls of dough. A tart tamper (can be found online) is worth purchasing to press out the dough; it will make pressing the dough much easier.
Ingredients
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FOR THE DOUGH
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2 cunsalted butter, softened
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12 ozcream cheese, softened
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4 call-purpose flour
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FOR THE FILLING
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4 Tbspunsalted butter melted
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1 1/2 cbrown sugar
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2 largeeggs
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1 tsppure vanilla extract
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2 cfinely chopped pecans (measure after chopped)
How to Make Pecan Tassies
- For the filling mix together the melted butter, brown sugar, eggs, and vanilla.
- Stir in the finely chopped pecans last.
- For the dough, blend together the butter and cream cheese.
- Add flour one cup at a time.
- Add flour until all the dough is blended well.
- Scoop out dough in small portions.
- Form balls. Using ungreased small tart pans, drop the dough ball into the pan.
- Press gently in the center and form a cup.
- Using a small teaspoon, add your filling. Do not overload.
- Bake at 350 degrees for 25 to 30 minutes.
- Remove and place on a cookie rack to cool.
