Pecan tassies are cream cheese cookie dough cups filled with chewy, candy pecan facilities. They style identical to a mini chew of pecan pie–heavenly! One in all my favourite Southern vacation cookies!
That is usually the time of yr when I attempt to rating good offers on airplane tickets residence for Christmas and Thanksgiving. You’ll assume that purchasing this early prematurely could be cheaper, and it’s, however solely barely.
All that fascinated with the vacations made me crave the pecan pie my Dad bakes each Thanksgiving and Christmas. I hope this doesn’t embarrass him, however my Dad can bake one helluva pie.
What are Pecan Tassies?
As a substitute of baking a complete pecan pie, I made pecan tassies. Should you’ve by no means had a tassie, it’s a cookie cup with a custard filling. It tastes like a chew of pecan pie encased in a wealthy cream cheese dough.
Pecan tassies are a traditional Southern cookie to bake across the holidays, however what do you do if you crave them in April? Do you make a complete batch of 4 dozen cookies? No approach, we make a scaled down model that solely makes 8 cookies.
Why you may love this Recipe For Pecan Tassies
This old school vacation cookie is sort of a little chew of pecan pie in a flaky crust. Should you love pecan pie, you’ll adore it in bite-size cookie type!
Pecan Tassie Recipe Elements
- Butter. One stick of butter for the dough, plus two further tablespoons to soften and use within the pecan pie filling. So, you want barely a couple of stick of butter for this recipe.
- Cream Cheese. The bottom of a pecan tassie cookie is the cream cheese dough. Cream cheese makes pie dough tender, flaky and have the marginally tanginess to it. It’s so scrumptious, you may wish to try my Raspberry Pie Cookies recipe, as a result of it makes use of the identical dough! We’d like half a brick (or 4 ounces) of cream cheese.
- Flour. Only one cup of all-purpose flour for the dough.
- Egg. Two giant eggs, overwhelmed for the filling.
- Brown Sugar. I take advantage of molasses-rich brown sugar for the filling of those cookies as a result of that is additionally what we use in pecan pie to make a moist combination.
- Whiskey. Relying on the place you’re within the South, generally these cookies have a splash of whiskey in them. If that’s not your factor, use the identical quantity of vanilla extract as a replacement. If it’s your factor, use 1 teaspoon.
- Pecans. Simply two-thirds of a cup of chopped pecans that you just toast flippantly in a skillet for a couple of minutes to convey out their taste. I really like that this recipe makes use of items, so that you don’t have to purchase costly complete pecan halves!
The best way to Make Pecan Tassies with Cream Cheese Crust
In case you’ve got by no means made tassies, I did slightly step-by-step of get a ball of dough right into a cup form.
First, make the dough: mix with an electrical mixer the softened butter and cream cheese.
Add the flour and beat till integrated. Wrap with plastic wrap and chill 20 minutes.
In the meantime, grease 16 cups in a mini muffin pan with the additional butter, and preheat the oven to 350. Type 16 evenly sized balls out of the dough.
Divide the dough into 8 equal-sized balls, then press the dough within the cups, utilizing your fingers to information the dough up the pan to make a thick crust with none holes or tears.
In a small bowl, whisk collectively the egg, melted butter, brown sugar, whiskey and pecans. Divide this combination evenly among the many dough cups.
Bake for 20 minutes. The pecan filling with puff up and rise above the sides of the dough.
Pecan Tassie Ideas
Dough – Should you’re having hassle getting the dough to type within the mini muffin pan, let it heat up at room temperature for a couple of minutes. It shouldn’t be cracking if you’re pushing it into the cups. Whether it is, it’s too chilly.
How do you retain pecan tarts from sticking to the pan?
Earlier than urgent the dough into the pan, we’re going to generously butter the pan. Should you let the cookies cool (and the butter solidifies), they won’t keep on with the pan. Should you’re attempting to take away them once they’re nonetheless too heat, they may flaky and seem to stay. Allow them to relaxation!
Pecan Tassie Recipe Serving Recommendations
Tuck these pecan tassies into any Christmas cookie tin, or serve them on a vacation buffet with dollops of whiskey-flavored whipped cream.
Pecan Tassie storage
These cookies hold at room temperature for as much as 2 days, however may be extended within the fridge for an additional 2 days. Past that, they may change into overly soggy.
Are you able to freeze Pecan Tassies?
Sure, you possibly can freeze these cookies after they’re baked in an hermetic container for as much as 3 months. To defrost, place them within the fridge in a single day after which at room temperature for a couple of minutes.
Yield: 8 cookies
Pecan Tassies
Makes 8 pecan tassie cookies.
Prep Time
half-hour
Prepare dinner Time
20 minutes
Complete Time
50 minutes
Elements
For the dough:
- 8 tablespoons unsalted butter, softened (plus additional for pan)
- 4 ounces cream cheese, softened
- 1 cup flour
For the custard filling:
- 2 giant eggs
- 2 tablespoons melted butter
- ⅔ cup brown sugar
- ½ teaspoon whiskey (or vanilla)
- ⅔ cup chopped, toasted pecans
Directions
- First, make the dough: mix with an electrical mixer the softened butter and cream cheese. Add the flour and beat till integrated. It won’t come collectively right into a dough simply but; use your arms to clump it collectively right into a ball. Wrap with plastic wrap and chill 20 minutes.
- In the meantime, grease 16 cups in a mini muffin pan with the additional butter, and preheat the oven to 350.
- Divide the dough into 16 equal-sized balls, then press the dough within the cups, as proven above.
- In a small bowl, whisk collectively the eggs, melted butter, brown sugar, whiskey and pecans. Divide this combination evenly among the many dough cups.
- Bake for 20 minutes. The pecan filling with puff up and rise above the sides of the dough. Yummy!
Beneficial Merchandise
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Vitamin Data:
Yield:
8
Serving Measurement:
1
Quantity Per Serving:
Energy: 184Complete Fats: 13gSaturated Fats: 6gTrans Fats: 0gUnsaturated Fats: 6gLdl cholesterol: 49mgSodium: 46mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 3g