Welcome back to another Saturday of baking my Christmas Cookies! Today’s old family favorite is Pecan Tassies.
So far this month, I have made Tollhouse Cupcakes, Apricot Pinwheels and Marshmallow Fudge Brownies.
Today’s recipe is also one of my mom’s classic recipes. It uses the same cream cheese dough that is used for the Apricot Pinwheel Cookies.
After mixing up a batch of the cream cheese dough, take a small amount of dough (about the size of a walnut) and press the dough into tassie pans.
For the filling, combine 1 egg, 3/4C brown sugar, 1t vanilla and 1 T butter. Mix well.
Spoon the filling mixture into each unbaked tassie shell, add a sprinkle (about 1/2t of chopped pecans, then top with more of the filling mixture. Bake at 375 degrees for about 25 minutes. Let cool in the pans before removing. I decided to try putting a pecan half on top of one of the tassies to see how that would turn out. I’ll be doing that from now on!
If you or your family are pecan pie fans, then you will love these!
I like the size: built-in portion control!
Have you started baking for Christmas yet or are you waiting until after Thanksgiving?
Some friends of mine are baking today, too. Please stop by their blogs to see their delicious treats!
Lori from a Bright & Beautiful Life is baking Rich and Buttery Shortbread.
Kim from Simply Domestic made Cinnamon Candy.
Leilani from Keeping Up With Mrs. Smith made Chocolate Crinkles.
Christmas Cookies - Old Family Favorites - Pecan Tassies
Today's old family favorite is Pecan Tassies. If you and your family like pecan pie, then you will love these!
Ingredients
- Cream Cheese Dough
- 8 oz cream cheese
- 1 cup butter
- 2 cups flour
- 1/8 teaspoon salt
- Pecan Filling
- 1 egg
- 3/4C brown sugar
- 1t vanilla
- 1 T butter
Instructions
Cream Cheese Dough
Mix all ingredients together. The dough may then be refrigerated for up to a week or use right away.
After mixing up a batch of the cream cheese dough, take a small amount of dough (about the size of a walnut) and press the dough into tassie pans.
For the filling, combine 1 egg, 3/4C brown sugar, 1t vanilla and 1 T butter. Mix well.
Spoon the filling mixture into each unbaked tassie shell, add a sprinkle (about 1/2t of chopped pecans, then top with more of the filling mixture. Bake at 375 degrees for about 25 minutes. Let cool in the pans before removing. I decided to try putting a pecan half on top of one of the tassies to see how that would turn out. I'll be doing that from now on!
Oh my goodness! These look fabulous (and dangerous…they are so small, surely ten would be no harm! 😉 )
Thanks for sharing!
Nancy
I love pecans, and those tassies look amazing!!
How many does one batch make? These look amazing!
One batch makes about 3 dozen.
They look delicious! Do you grease the tissue pan?
Tassie * auto correct got me!!