This post may contain affiliate links. See my disclosure statement for details.
Are traditional Christmas cookies part of your holiday celebration? Make these sweet and delicious pecan tassies as a treat for family and friends!
We all have those special Christmas traditions that add meaning to the holiday season for our families. Most of us decorate, some of us watch Hallmark movie marathons, and others spend the weeks before Christmas cooking and baking. If baking is one of your family’s Christmas traditions, you are definitely in the right place! I’m featuring an old recipe for bite-sized pecan tassies that was given to me at least 30 years ago.
Why This Recipe Works
This tiny pecan pie dessert recipe is so delicious. The shell that holds the pecan mixture is buttery, flaky, and has the best flavor. It’s impossible to eat just one of these little gems! The dough mixes up in just a few minutes, and after it’s chilled, it rolls out beautifully.
Baking Instructions
- With a hand electric mixer, or stand mixer with the paddle attachment, blend the 1/2 cup butter and the cream cheese. Beat for 1 minute.
- Add flour and blend on low speed until the dough forms.
- Remove dough from bowl, shape into a disc, cover with plastic wrap, and refrigerate 1 hour.
- Combine brown sugar, egg, 1 tablespoon butter, vanilla, and salt.
- Whisk together just until smooth.
- Set filling aside.
- When ready, remove dough from refrigerator.
- Preheat oven to 325 degrees F.
- On a floured surface, gently roll out dough to 1/4 inch thickness. (Just like a pie crust.)
- Using a 2 1/2 inch round cutter, cut out 24 circles. After cutting, leftover dough can be re-rolled.
- Place the dough circles in the vessels of a mini muffin pan. Gently form the dough to the muffin vessel with your fingers or the round end of a kitchen tool.
- The end of the wood reamer pictured above did a great job of fitting the dough down into the vessels, without putting holes in it.
- Sprinkle pecans in the bottom of each unbaked shell.
- Divide filling among shells.
- Top with more pecans.
- Bake 25 minutes or until set. The crusts should be golden-brown.
- Cool in pans on wire racks.
Make Ahead Tip
The dough can be mixed up and stored in the refrigerator for up to 3 days. Make sure to shape the dough into a disc, and wrap it tightly with plastic wrap. The dough can also be frozen for up to a month. Thaw in the refrigerator.
More Tips For Success
- This recipe can easily be doubled to make two muffin tins, equaling 48 pecan tassies.
- If you prefer ground pecans, they can be substituted for the chopped variety.
- The easiest way to make the shells for the pecan tassies is to cut out circles of dough, and gently press them into the muffin pan vessels. I used a 2.5 inch fluted cutter, which added a pretty edge to the shells.
- Another option for making the shells is to divide the dough into 24 small balls. Place the balls in the vessels of the muffin tin. Press the dough evenly against the bottom and sides of the muffin vessels to form the shells.
- It’s easiest to work in batches. Cut out all the circles and lay them over the muffin pan vessels. Then using your fingers or a tool with a smooth round end, gently pat the circles into the vessels.
Frequently Asked Questions
Shop + Source
*As an Amazon Associate, I earn from qualifying purchases.
Pecan Tassies
Ingredients
- 1/2 cup butter softened
- 4 oz. cream cheese softened
- 1 cup flour
- 3/4 cup packed brown sugar
- 1 egg
- 1 tablespoon softened butter
- 1 teaspoon vanilla
- dash of salt
- 1 cup chopped pecans
Instructions
- With a hand electric mixer, or stand mixer with the paddle attachment, blend the 1/2 cup butter and the cream cheese. Beat for 1 minute.
- Add flour and blend on low speed until the dough forms.
- Remove dough from bowl, shape into a disc, cover with plastic wrap, and refrigerate 1 hour.
- Combine brown sugar, egg, 1 tablespoon butter, vanilla, and salt.
- Beat together just until smooth.
- Set filling aside.
- When ready, remove dough from refrigerator.
- Preheat oven to 325 degrees F.
- On a floured surface, gently roll out dough to 1/4 inch thickness.
- Using a 2 1/2 inch round cutter, cut out 24 circles. After cutting, leftover dough can be re-rolled.
- Place the dough circles in the vessels of a mini muffin pan. Gently form the dough to the muffin vessel with your fingers or the round end of a kitchen tool.
- Sprinkle pecans in the bottom of each unbaked shell.
- Divide filling among shells.
- Top with more pecans.
- Bake 25 minutes or until set.
- Cool in pans on wire racks.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
One recipe a week sent
straight to your inbox.
Simple to make, basic ingredients,
family-friendly, and so good!
Just fill out the form below!
yummy!! and thanks for sharing
My mom always made these at Christmas. I love them!
I just made this exact same recipe today from another webpage but it didn’t call for rolling it out but made balls. I like the idea of rolling it out and cutting. It’s very difficult to get the balls evenly distributed inside the muffin plan. Also like the idea of placing nuts in the bottom of each one. I’ve always loved these
Top it off with bourbon or rum flavored whip cream = perfection!
Thank you so much for all the lovely ideas on your blog . I especially look forward to all the Christmas deco tips and recipes.
Wow, I’ve made these for years but have never done them as cool as you did. I just roll into balls and fit into the tart pan. I love it! We have these for Thanksgiving every year. They are delicious.
I am so grateful for your blog and all the ideas, printables and recipes you so generously share.
My friends are always in awe of my gift tags (courtesy of OSP) and I’ll be giving them some of those wonderful cookies too ! You blog is at the top of my list of favorites! I feel like we are friends although we’ve never met. Merry Christmas!
I so look forward to your blog! This weekend is the cookie walk at church so today’s recipes are just what I needed.
Thank you for the lovely presentation!
They look delicious! Thank you for posting this recipe.
I am the designated cook for the gingerbread and rolls but I may try these if time permits. 🍪