In our household Christmas time is synonymous with Cookie time. This short blog/recipe is a first in a series of cookie recipes from the Galletta Clan. There are about 8 – 10 cookies that get made each year. All are delicious but each family member definitely has their favorite. So first up are Pecan Tassies. My youngest lives in California and I have decided that this would be a good time to test sending baked goods through the mail. Wish me luck.

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Pecan Tassies

A little pecan pie nestled in a flaky cream cheese and butter dough

Course Dessert
Cuisine American
Keyword christmas cookies, Cookies, cream cheese, mini pecan pies, pecan tassies, Pecans
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Servings 48
Author Phyllis

Ingredients

Pastry

  • 2 sticks Butter
  • 6 oz cream cheese
  • 2 cups Flour

Pecan Filling

  • 4 cups Chopped Pecans
  • 4 Eggs
  • 2 cups Brown Sugar
  • 3 Tbsp Melted butter
  • 1 tsp Vanilla
  • pinch of salt

Instructions

Pastry

  1. Place all ingredients in a bowl and blend into a soft dough

  2. Roll out 48 mini balls and place in mini muffin pan

  3. press each ball to make a shell that goes up to the top of the mini muffin pan

Pecan Filling

  1. Place Eggs in bowl and mix

  2. Add brown sugar to eggs and mix

  3. Add melted butter to mixture and blend together

  4. Add vanilla to mixture

  5. Combine the Pecans with the egg mixture and stir until filling is completely blended

Completing the cookie

  1. Take a teaspoon and fill each of the mini crusts with the pecan filling. Fill to just the top, to much will overflow.

  2. Once all pecan tassies are filled place in a 375° preheated oven and bake for 25-30 minutes.

Recipe Notes

Please remember to fill them just to the top, if they are too full they will grow bigger than the base of the cookie and stick to the pan.

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