Pecan Tassies
Mini pecan pie tarts with butter and cream cheese crust and buttery sweet pecan filling. Like a pecan pie in a cookie!
Servings: 48 cookies
Calories: 120kcal
Equipment
- Mini Pie Pans
- Tart Tamper
Ingredients
Dough Ingredients
- 1 cup butter softened
- 6 ounces cream cheese softened
- 2 cups flour
Filling Ingredients
- 2 large eggs
- 1 ½ cups brown sugar firmly packed
- 2 tablespoons butter melted
- 1 ½ teaspoons vanilla extract
- 1 ½ cups pecans diced
Instructions
- Preheat oven to 350 degrees F.
- Spray mini muffin pans or pie pans with baking spray.
- In a mixing bowl, combine softened butter and cream cheese, beating until fluffy.
- Add flour and mix until all flour is absorbed.
- Roll dough into 48 equal sized pieces and place into cups of the pans.
- Form dough around the bottom and up the sides of each pan.
- In a separate bowl, combine filling ingredients and mix well.
- Place equal amounts of filling into each dough cup.
- Place into the preheated oven and bake for 20 to 25 minutes, or until the crust has turned golden brown.
- Remove from oven.
- Allow tassies to cool for at least 30 minutes.
- Carefully remove each cookie from the pan and set onto a cooling rack to finish cooling.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 54mg | Potassium: 36mg | Fiber: 1g | Sugar: 7g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg