Description
These Pecan Tassies are perfect for your Christmas desserts tray. A cream cheese crust and decadent pecan pie filling make for an irresistible one-bite dessert. Ready in less than an hour!
Ingredients
Scale
- 1/2 cup (112g) unsalted butter, room temperature, divided
- 4 oz cream cheese, room temperature
- 1 cup (130g) all purpose flour
- 1 large egg
- 3/4 cup (168g) light brown sugar, packed
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 cup finely chopped pecans
Instructions
- Add 6 tablespoons of the butter (remember to reserve the other 2 tablespoons) and the cream cheese to a mixer bowl and beat on medium speed until light in color and fluffy, about 2-3 minutes.
- Add the flour and mix until just combined. Refrigerate dough for one hour.
- Preheat oven to 325 degrees and grease your mini muffin pan very well. I use a non-stick baking spray.
- Add the remaining butter and the rest of the ingredients to a mixer bowl and mix on low speed until well combined.
- Divide the dough into 24 even pieces (about 2 1/4 tsp per piece) and press evenly into each muffin cavity, creating a cup shape that goes up the sides.
- Fill each cup with a heaping teaspoon of pecan filling and bake for 20-22 minutes.
- Cool for about 15 minutes before removing them from the muffin tins. Run a knife around them if you need, to loosen them. Cool on a cooling rack, then serve.
Notes
Store cookies in an airtight container. Best if eaten within 4-5 days.
