Pecan Tassies Recipe
This is one of my family’s tried and true Christmas cookie recipes. It belonged to a longtime family friend and I remember her baking these pecan tassies with my grandmother every December. They always baked in my grandmother’s kitchen while us kids ran around waiting for cookies to emerge from the oven.
With their luscious gooey center and crunchy pecan topping, these pecan tassies were among our favorite Christmas cookies. Luckily, my grandmother had a few secret hiding places — otherwise, these cookies would not have lasted until Christmas day!
This recipe is easy to make since the pastry dough and the filling are both mixed with an electric mixer. No rolling is involved with the pastry dough; you simply press it into the muffin pan cups. The more muffin pans you have, the faster you will be able to prepare these pecan tassies.
Store these cookies tightly sealed in a food storage container and they will taste fresh for up to three weeks. They do not need to be refrigerated.
From the Kitchen of Aggie Eschbach Toncik, 1912 – 2007
- 4 cups flour
- 4 sticks salted butter, room temperature
- 12 oz cream cheese, room temperature
- 4 eggs
- 3 cups dark brown sugar
- 3 tsp melted butter
- ½ tsp vanilla extract
- 2 cups finely chopped pecans
Yield: 78 to 80 pecan tassies (mini muffin size)
Preheat oven to 350°.
Add the flour, 4 sticks of butter, and cream cheese to the bowl of a stand mixer and blend with a flat beater to form the pastry dough.
Press the pastry dough into the cups of ungreased mini muffin pans to form a shell for each pecan tassie. Depending on the number of pans you have, you may need to make these in batches. Set these pans and any remaining dough aside.
Blend the eggs, brown sugar, melted butter, and vanilla together in a clean mixing bowl. Pour this syrup into a large measuring cup.
Carefully pour the syrup from the measuring cup into each pastry shell. They should be three-quarters full when you are finished pouring.
Top each pastry cup with a sprinkling of chopped pecans.
Bake at 350° for 25 to 30 minutes. The pecan tassies are done when you can rotate the tassies within their cups. Immediately after removing them from the oven, gently lift the tassies from the pan. Place them on a lint-free cloth to cool.
These pecan tassies are delicious warm right out of the oven or served at room temperature. Keep them tightly sealed within a plastic food storage container at room temperature for up to three weeks. They will make a fabulous addition to your Christmas cookie recipe collection!
I am sharing this pecan tassies recipe with Menu Plan Monday, Mangia Mondays, My Meatless Mondays, Tuesdays at the Table, Show Me What Ya Got, Let’s Do Brunch, Passionately Artistic, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, Tuesday’s Tasty Tidbits, Made From Scratch Tuesday, Tutorial Tuesday, Tasty Tuesday, Crazy Sweet Tuesday, Real Food Wednesdays, Whatever Goes Wednesday, What’s Cooking Wednesday, Wow Us Wednesdays, These Chicks Cooked, Full Plate Thursday, It’s a Keeper Thursday, Creative Juice, Strut Your Stuff, Delightfully Inspiring Thursday, Catch A Glimpse Thursday, Simple Lives Thursday, Tastetastic Thursday, Frugal Food Thursday, Foodie Friday, Creation Corner, Frugal Friday, Feature Yourself Friday, Living Well Blog Hop, Anything Goes, Freestyle Friday, At Home With Rebecka Christmas Cookie Exchange, The Great Christmas Cookie Recipe Hop, Farmer’s Daughter Christmas Cookie Swap, Twelve Days of Christmas Cookies, Simply Delish Saturday, Not Baaad Sundays, and Savory Sunday.