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Pecan Tassies


Shells1/2 cup butter, softened

  • 3 oz cream cheese softened at room temperature
  • 1 cup all-purpose flour

Filling3/4 cup packed light-brown sugar

  • 1 egg
  • 2 Tbsp. melted butter
  • 1 teaspoons vanilla
  • 1/2 to 1 cup pecan halves finely chopped


  1. Preheat oven to 350 degrees. With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
  2. Spray a 24-cup mini-muffin pan with cooking spray.
  3. In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
  4. Shape the chilled dough into 24 one-inch balls. Create the tart shell by pressing each ball into a cup of the mini muffin pan, spreading evenly, then drop in some of the pecans about 1 teaspoon into each mini muffin cup. Fill each cup evenly with the egg-sugar mixture. Bake until the filling is set, about 25 minutes. Cool in the pan about three minutes then onto a wire rack until cooled.