Pecan tassies are one of those quintissential Christmas cookies that remind me of being a kid. I can remember sitting at the dining room table at my great aunt’s house, usually on my mom’s lap, and hand-picking treats off of the multiple cookie trays that were laid out. I always had my favorites, the ones I could pop in my mouth like candy, and these pecan tassies were at the top of the list. Even as a kid, I had love affair with pecan pie and so these cookies, which are bite-size renditions of the Thanksgiving classic, were always a must-have Christmas tradition for me.
I haven’t made these in quite a few years and for some reason I couldn’t find my copy of our family recipe. My mom hunted through all of her index cards, calls were made to my grandma and my great aunt, and this quickly became the phantom recipe. The most beloved recipe and suddenly no one could find their copy of the recipe! Conspiracy! My mom did another search of her books and finally found the original source – a ladies auxiliary cookbook for a local fire hall dating back to 1975. I love those yellowed pages – tried and true, battle-tested recipes passed on from generation to generation. I have had more than a few people tell me that these are the best pecan tassies they have ever had.
I did the first batch of these by just rolling the dough into balls and pressing into the mini muffin cups, which is what the original recipe says to do. I had some trouble getting the dough a decent way up the sides of the cups without making it too thin and too thick in places. So for my second batch, I tried rolling out each little ball into a circle and then popping them into the muffin cups (seen above). That worked out much, much better and made for a more even (and deeper) crust. It’s slightly more time consuming, but I thought it yielded much better results.
I hope you love these cookies as much as our family does!
Is there a certain cookie or treat that reminds you of the holidays as a child?
One year ago: Peppermint Bark[/donotprint]
For the Dough:
- 1 cup (227 g) unsalted butter
- 6 ounces (170.1 g) cream cheese
- 2 cups (250 g) all-purpose flour
For the Filling:
- 1½ cups (330 g) light brown sugar
- 1 cup (99 g) chopped pecans, plus more for sprinkling on top
- 2 eggs
- 2 tablespoons unsalted butter, melted
- ½ teaspoon (0.5 teaspoon) vanilla extract
- Preheat the oven to 350 degrees F. Prepare mini muffin pans by greasing cups if it is not a nonstick pan; set aside.
- To make the dough, beat together the butter, cream cheese and flour on low speed of a stand or hand mixer until all of the flour is incorporated. Divide the dough into 48 pieces and roll into balls. Place on a plate or in a zip-top bag and refrigerate for about an hour.
- Either press the dough balls into the muffin cups and up the sides, or flatten the balls slightly with your palm and use a rolling pin to roll into a disk about 2-3 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups.
- To make the filling, mix together the brown sugar, chopped pecans, eggs, melted butter and vanilla extra with a spoon and then evenly divide it between the dough-lined mini muffin cups. Top each with some additional chopped pecans.
- Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The tassies can be stored in an airtight container at room temperature.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I hve been making this for years and this recipe is absolutly amazing! Thank you for this recipe so so much!
I just discovered this recipe three weeks ago. I’m making it again tonight for the third time. Well liked by everyone both young and old.
Do you have a measurement for how much 1/48th of the filling is? I put too much in the first pan, so it bubbled over and made them very difficult to get out. The second pan was somewhat better, but by the third pan I ran out of filling! Delicious, though.
My go to cookie. Everyone always loves them. Your recipe Ames just enough.
Can we freeze it?
I use to make these way back in the 50’s and 60’s. Loved them, I’m going to try them this year for Christmas, and see if my grandkids, and G.grandkids like them.
These bring back memories of cookies my Italian grandmother made at Christmas, along with pizzelles with Anisette and many other kinds of cookies. We called her Na Na, but found out many years later it was Nonna. They are best made in Tassie pans which are about a 1-1.1/4″ cavity. The recipe I have doesn’t use corn syrup either, which makes for a denser more flavorful filling, the brown sugar really shines through and the eggs make for a custardy type filling
They are delicious and are one of my favorites too. Thank you so much for sharing.
Can these be made in a few gulag muffin pan?
Hi Sharon, I’ve never heard of that type of pan; could you explain what it is or share a link?
Made these last night and they are the best tassies I’ve ever had! The crust was flaky, the filling had just the right amount of sweetness and I loved how the tops had a sugary crunch when I bit into one. This recipe is a keeper!
Has anyone tried taking the easy, lazy way out and used phyllo cups instead of making the dough? And, like another poster, I am surprised this recipe does not call for any Cairo syrup as I thought that is what makes a pecan pie so good. Thank you’
My mom never arrived at someone’s house from Thanksgiving to New Year’s without a tin of these. We also like to pop two cranberries in the bottom of the dough in each tin before the filling is added. It’s a great sweet tart combo!
Hi! I love this recipe! Can the dough be made ahead of time and kept in the fridge overnight? Thanks!
Yes, for sure! Glad you enjoy the recipe! :)
My mother was no baker, but every Christmas one of her friends made two varieties of cookies just for ME, and I loved them both: Gum-drop bars (rather like blonde brownies, but with halved gumdrops [no black ones] folded in, and then the bars rolled in powdered sugar) and Springerle (a South-German specialty, flavored with anise and rolled out with a carved rolling pin that leaves a design in relief on each cookie). I’ve lived in Germany (the “Land of Super-Christmas” to me) and eaten many an elaborate holiday cookie, but these two types are what always remind me of my childhood Christmases and bring back special memories. I learned about pecan tassies in South Texas (lived/worked 25 years in San Antonio) where I had two pecan trees in my back yard. What I don’t understand is why corn syrup is omitted in a good many recipes for pecan tassies — it is certainly always an ingredient in full-sized pecan pies.
You just saved me!! Was looking for something similar to a Derby Pie I make. I’m doing a taste testing, need 300. I think these will work!! I will drop a couple of Mini Chocolate morsels in each tin.(lessen the amount of pecans). Thank you!! Will let you know if they are excepted!!
My co-worker brought these in. They tasted just like mini pecan pies. She sent me the link to this recipe and I made some tonight. They didn’t come out at all like hers. The taste is different and so is the texture. I followed the recipe exactly. I dont know what I did, but they dont taste like pecan pie at all. The filling was sort of thick when I mixed it up. Is it supposed to be? I had a lot of filling left over, too. Anyone else have this happen?
I made this recipe and it came out great!!! I love it and will definitely make it again.
I just wanted to say that I am really looking forward to making this recipe again this year, just as I do every year. This is the best recipe as the tassies always come out perfectly. Dough is so easy to work with. Thank you!!
What size ball would you roll out to get 48? PS I do NOT rec’md using an electric hand beater. Did you?
About 1-inch balls of dough. And I did use a hand mixer!
I have that cookbook in front of me right now! I recognized it immediately. I was having trouble finding the recipe because mine is pretty beat up., so I thought I’d just google a recipe.
I got the book from the Kidro , Ohio Womens Auxillary around 1978.
I can’t tell you how excited I was to see this recipe. I bought a cookbook from a ladies’ auxiliary in the early ’70s that was from Cajun country in Louisiana. I used recipes, this one in particular, over and over and the book fell apart and the rest of it was lost in Hurricane Katrina. It is soooo easy to make and anyone who loves pecan pies will tell you that this is just like having your very own pecan pie. I have used this recipe for countless parties, weddings and baby showers, as well as at Christmas. In the Cajun cookbook, the recipe was known by its Acadian French name but the recipe is the exact same as the Pecan Tassies. I’m still on the hunt for the cookbook and know that I will come across it again. Thank you for posting this. It’s on my list for Christmas Eve.
I haven’t made the recipe yet, but I am impressed to find another person who treasures the old, faded yellow pages of the recipe books our Moms and Grandmothers had! Love the little notations and ingredient adjustments, and the blotchy spots on the pages. Didn’t you love the recipe books that had pages you could snap out and pin on the cupboard so you could actually read it while baking? Happy memories. Thanks for sharing.
I made these cookies from my Grams cookbook, the flavor was great but like you I just couldn’t get the crust right. Thank you for your changes in the recipe. I will make then again this weekend.
Could you make these with walnuts as well?
Sure, I don’t see why not!
I have been making these for years. I have a wooden gadget I bought from pampered chef party and Don’t know what I would do with out it. Roll each ball of dough and place in mini tins after you spray Pam first. With this gadget ,its a stick with a wooden ball on the end and all you do is press in the middle of each dough ball and it pushes the dough evenly up the sides perfect. Takes very little time. Hope this helps your readers.
Make mine from regular pie crust. Also tool out larger ball of dough and cut small circle with rim of a water glass dipped in flour. Faster and cositacy of thickness on sides.
Thank you for the recipe. These are delicious!!You better double the recipe bc they go fast!! I used a tamperer that
I bought from Pampered Chef. You can also get them from e-bay.
I make the balls and put them in the greased muffin tins and i have a glass of flour by the side and I dip the tamperer in the flour and then I smash the ball.
Target has a Wilton 48 -cup tin. less tins to wash!
I also put my syrup in a mustard or catchup bottle . I cut off the tips and it is much easier to pour into the molds. E-bay sells some that are pretty big. i forgot how many ounces but it holds a lot!
I used this recipe for the first time, and the pecan tassies came out perfect. They are soft, and melt in your mouth.
My grandmother was the best cook on the planet!! But she never kept her recipes. Now that she’s past I’m always trying new recipes to try and replicate her staples. She made tassies every Christmas and they were always my favorite. This recipe tastes EXACTLY like my Nanas! The taste brings me back to some of my best memories growing up! Thank you xoxo
I lost my recipe for these wonderful cookies. Friends I gave the recipe too claimed they lost it too? I decided to try on line and God Bless You, who ever you are. Yours was the fist recipe to pop up and the recipe was a duplicate of mine., All I can say is GOD BLESS YOU! Have a wonderful Easter.. Thank You, Thank You!
Aww I’m so happy that this was the recipe you were looking for! Happy Easter!
Can’t wait to try these! Can they be frozen? If not, how long can they be stored at room temperature? Thanks.
Hi Kim, Yes, these freeze well! At room temperature, they will keep well for up to 1 week.
If you were going to use a whole 8oz block of cream cheese, how much butter and flour would you use? I hate to use partial containers of ingredients. LOL
Hi Lisa, You’d also need to increase them by one-third, so 1 1/3 cups butter and 2 2/3 cups flour.
These have been a Sicilian tradition for as long as I can remember. I make this every year around Christmas and people BEG me and my husband for some ! My mom lost the recipe and these are exactly the same ! Thank you !
With confectioners sugar on top !
I make these pecan tastiest. Love them. Sometimes the sugar isn’t quite dissolves when baked in the center. What would cause this?
Hi Linda, Hmmm it should dissolve when baked. Make sure they are completely done.
It calls for unsalted butter. Can we just used salted?
Hi Elaine, Yes, that would be okay.
I always use aboutique 1/2 tblsp. vinegar tof my pecan pie receipe to cut down some of the sweetness
Your post reminded me of how I came to love these little tarts. My granny in Texas first made them and they were in a cookbook called “Bell’s Best” which looks a lot like the pages from yours. It was a collection of recipes from BellSouth employees, also from the late 70’s. I made these so many times I had the recipe memorized. I live on the left coast now and it’s been a few years since I’ve made them so I needed a quick recipe reference (and stroll down memory lane). One addition, I sometimes also add 1/2tsp maple extract.
I just made these tonight. They came out yummy. I have one question, you said when they are cooled to put them in an air tight can, how long can they be stored that way for?
Hi Kathy, These can be kept for up to a couple of weeks.
Why don’t you use metric weights and measures in addition to cups, spoons ounces and other units? I can only work with grams and milliliters like everyone outside USA. Even Great Brittain adopted the metric system nowadays. Now there is no way to make these pecan tassies. Please consider my request.
You should be able to do a google search to convert the amounts to grams, etc.
This one’s a winner! I’ve never made them before, and wanted to make them for my granddaughter’s wedding (cookie table). I made a double batch and got 88 tassies. On a lightly floured silicone mat, I used a heavy old-fashion drink glass to press the balls into a circle before putting them into the pans – that worked well. After reading comments here and elsewhere about being hard to get out of pans, I sprayed my pans with Wilton Bake Easy and they came right out – every single one!
just made these. They came out perfect. One of my favorite cookies my mom used to make every Christmas.
I know it’s a shot in the dark- but is your recipe from Bell’s Best? It’s the book my family has used for years, every woman has a copy! Just thought that would be a funny coincidence!
Hi Bailey, No, it’s from a local church cookbook. But the person who submitted it very well could have gotten it from somewhere else!
Just finished making these wonderful cookies, just wondering if they can be put into the freezer till Christmas…thanks
You can use walnuts as well… before serving, you can dust them with a little confectionary sugar…they look really pretty on a dish lined with colored foil …
fyi-roll out dough-use a glass slightly larger than the opening of the mini cup cake pan-cut out circles lay one at a time over the tin-use the bottom of a floured shot glass to push in-it makes a perfect hole for your filling-much faster too
I was wondering if the cream cheese needs to be at room temperature prior to mixing it?
Hi Dawn, It’s not necessary, but you can!
years ago when my mom came home from the US (im from the philippines but now based in perth, western australia) she brought home some pecan tartlets which her US based friend made for her. it was so delicious, i didnt know what it was called nor did my mom have the recipe. a few days ago while browsing through your recipes i found pecan tassies! and what a revelation! i now know what it was called! LOL i made this just the other day and it was so yummy! the only thing is, what i liked about the tartlets my mom’s friend made was that it was a bit chewy. any tips on how to make it chewy? thanks for your wonderful recipes. i am making the chicago deep dish pizza tonight! all the beast!
Hi Dona, These actually should be very soft and chewy in the middle. Were your hard?
This one also makes the new recipes list for Christmas. I am thinking about using the crust recipe on a regular pecan pie.
Hi Michelle. I was wondering if the butter and cream cheese has to be softened before working with. I would really like to make this for my little ones baptism party! :)
Hi Hien, Yes, at room temperature, so sorry that was omitted!
I like the dough better with 8 oz cream cheese instead of 6 oz.,
We’ve been making these for decades and our family is just as crazy about them. They disappear quicker than any cookie we make. Happy Holidays.
Every Christmas morning, my Mom would make these and my sister and I would eat them fresh from the oven, getting full before we even had Christmas lunch! I am having my first Christmas away from home this year and was so happy to come across your recipe. Easy and so delicious!! Thanks
This is the same recipe as that found in the 1969 Better Homes and Gardens “Cookies and Bars” book that I love. Great pictures. These are my favorite cookies.
Thanks for posting this! I couldn’t find my copy of the recipie and finding yours made my day!
i made a half batch of these tonight…one crumbled when i took it out of the pan…oh tragedy…smiles…it was delicious…easy and awesome…thanks!
I can’t wait to make this recipe. I just bought a mini muffin pan. How do you divide the dough into 48 pieces? Would you explain what you do? Also, any tips for getting the tassies out of the tins? Thank you.
Hi Janice, I used a kitchen scale (weighed the entire mass of dough first, then divide by 48 and make portions that size). But, you could also just gather the dough into a rectangle or square, and then slice into even pieces (6 rows by 8 rows, for example).
my mom had a copy of a recipe published in a newspaper dating to the 1950s i think. the original disappeared (needless to say we were devastated) so i’m not sure how old the clipping was – but most of the recipes i’ve since seen seem to reproduce the tassie to the best of my taste bud memory.
Can’t wait to make these!!!!!!!
I’d like to add dried cranberries to your pecan tassies recipe, how much would be a good amount for filling &sprinkling on top?
Hi Veronica, Hmm that’s a good question. I honestly am not sure how that would taste, I just can’t envision the combination of flavors and textures. If you added to the filling, I think you’d need to omit some of the pecans.
Do you have any idea why they’re called tassies? My mother made mini nut tarts (called Chess tarts) like this at holidays, but the filling also had raisins. I have adapted it and added cranberries and / or golden raisins, and sometimes walnuts instead of pecans. I have no idea where that name comes from either.
Hi Meredith, I actually have no idea either! I asked my mom and she was stumped as well. Probably just one of those things!
Thanks for a great blog–I discovered it while searching for the right mini pecan pie recipe. I made this tonight, and found that our tortilla press made flattening the dough balls a cinch (my 4 1/2 yr old was excited to use the little gadget and pressed the dough easily and perfectly!). My mini muffin pan is dark, so I did bake at 340 degrees instead of 350 and took them out at 22 minutes. My husband who is particular about food, ate 10 of them tonight!
I love these pastries!! My family makes these every year except try putting a few chocolate chips in the bottom! It is sooooo good with them!
I made these today and everyone loved them! I’m a huge fan of your site. Thanks for taking the time to share all of your great recipes.
I adore pecans in anything. These look so good. My son is allergic so I rarely bake with nuts but I may have to try these one of these days.
Sorry this is so late but I am totally backed up on Food Buzz mail.
These were a big hit at work today! Delicious – thank you!
I absolutely adore pecan tassies and I missed having them this year. I am going to make these for New Year’s Eve.
I always loved getting these cookies on cookie plates from friends and family when I was younger. For some reason, they weren’t one of the cookies in my family’s repertoire. I need to make some, though, because they are still one of my favorites!
Hi…I just made these, thank you for a cool retro recipe! I used the pestle part of my mortar and pestle to press them into the tin, and it worked great.
Thanks for posting this recipe! It also looks like the recipe from my mother’s cookbook ages ago and an all time fave of mine since childhood. I’m so glad i ran across this and can’t wait to try this recipe today…this is the first time i’ve made them without my mother so i’m excited to see how they turn out! Thanks!
When a neighbor brought this recipe to me I was not going to try it because I already make so many at Christmas. She insisted and I am sooo Happy she did because it is now one of my favorites for all occasions. I call it a “Pecan Mini Tart” but it is the same as your Tassies.
So for everyone who is on the line deciding to make these try it it is worth your time!
I made these and they are Delicious!! A little time consuming as I rolled them as suggested. Some of the filling bubbled over and then they had huge craters in the middle. Any suggestions on how to avoid this? Maybe my oven baked too hot or I over filled. I’d like to figure it out since they are great bite size treats!
Hi Taylor, They can sometimes bubble over if they are filled up too much. I’ve had it happen from time to time.
I love this recipe. You might think about buying some silicone liners to make these. They pop out of the pans so easily
As always, your pictures are excellent and your treats as well. Greeting from Sweden!
these look lovely. I can jsut about taste them from the photos. I’ll be bookmarking this for in the holidays. Have you tried / used a pastry dibber ? You basically pop the pastry in the mini muffin mould / tin and squash it to form the shape..
You can see mine here – though the party in those photos is a bit too thick
I made small pecan pies (in muffin tins) last year, and plan to again this year for Christmas. If I could make a suggestion, try peanut butter cookie dough as the crust. It is incredible.
Love your blog, and merry Christmas
I love getting vintage cookbooks or those quirky little cookbooks nobody ever seems to like! These tassies look awesome! I think the one thing that reminds me of my childhood Christmas are those spritzer cookies! We used to make those all the time!
Wow, I love vintage recipes such as these….looks great.
This is the new camera isn’t it? Soo nice!!! I knew you would be a pro from the start!
Oh my, these look sooo good. I’m seriously going to have to try and make a batch. Could be a new Christmas baking tradition around here.
They look delicious! I will have to try them.
Thanks for sharing.
Amazing pictures!! These look so good, only if I could eat nuts! CRAP man! ha :)
I’ve never heard of a Tassie but I like what I see! These look delicious!
I love recipes from old cookbooks! I am copying this recipe asap. Thank you for sharing.
You talked about these the other day and I just had to make them. I used the Joy of Baking recipe and it is very close to yours. I added toffee pieces (1 cup) too. These are delicious. Now I will try your recipe next time around.
These are so cute! I love classic festive cookie recipes – thanks for sharing this wonderful treat!
They look so sinfully delicious! Thank you for sahring ^_^
I’ve been dying to make these since I saw them in an issue of Everyday Food magazine!
These are the perfect bite! I love pecan pie and this just reminds me of it perfectly!
I love pecan tassies. These are so pretty!
these look spectacular! who wouldn’t love the flavors of pecan pie in a cute little tart form?
Here is a link for a mini tart press that works with the mini muffin pans. You just put your dough in the pan and press it with this tool and you don’t have to roll it out.
I just made these for my wife’s birthday this weekend. I halved the recipe and it worked great, there was just enough filling.
The filling was a little too sweet for me so I added some ground cinnamon, that seemed to tone down the sugary sweet and round out the overall flavor (for me anyway) I took photos too.
Thanks for the inspiration!
ooohhh i love pecan pie – my mouth is watering just thinking about it!
but my brother is allergic to nuts so i can’t make them? do you think theres anyway i could substitute the pecan pie filling with treacle tart filling? they look so scrummy!
I am going to try this recipe for my Mother in law who cannot eat nuts. I have eaten this recipe (my Mom made it) but I have never made it before. How well will this filling match up to the shells is a guess but worth a try. Here goes:
Poor Man’s Pecan Pie
1 cup dark corn syrup
1 cup sugar
1/2 cup melted butter
1 cup quick cooking oats
Mix altogether, pour into shells and continue on with instructions from the Tassie recipe. Or bake in an unbaked pie shell @ 350 for 50 minutes. Cool, cut.
Hi Sarah, I don’t see why not!
Here’s a cool looking recipe for Faux Pecan Pie (no nuts) from Christy Jordan’s blog Southern Plate. It uses pretzels which sounds different, but apparently no one could tell the difference!
These look like a gem. Old cookbooks are the best! I love how they use real ingredients–No Sandra Lee.
Oh, these look wonderful! My pecan-pie-loving father in law would go nuts for these (oops, no pun intended!). Thanks for sharing, Michelle.
ahh Tassies! these were always the one holiday treat I could never get enough of. Mom would always make an extra 2 dozen just for me – it was either that… or have to make up another batch the night before the office Christmas party :)
Thanks for bringing back the memory! Yours look just as good :)
(um, got an extra dozen or so?)
These are sooo good! I make goodie bags for co-workers every year for Christmas and these are the #1 requested treat. People start asking for them in February.
These look lovely!!
These look great – I’ve never made them…maybe I will now!
Love some Pecan Tassies ! I use a shot glass with a slightly rounded bottom to even out dough. Works great for me and not another tool laying in the drawer.
Ooooh, like mini pecan pies. And I go bananas for cream cheese dough. These look utterly craveable. My mother also has a recipe that I just remembered after 15 years, out of the blue. I hounded her until she finally found it. Ah, nostalgia…
My mom loved these tassies, too. I realized I have that Pampered Chef tool and should really make a batch. I believe the recipe we used has chocolate in it. Yours look perfect!
Mmmm, these are so cute and look delish!
My DBF’s aunt makes these every year as part of her christmas cookies. They are always the first to go. I never thought they were this easy..i think I will give them a try, but who knows if they will be as good as hers!
These look fantastic! Great recipe!
I have never made these! I need to change that and soon!
For a wedding present, my mom got me the Southern Living cookbook from the year I was born. I love seeing some of my favorite childhood recipe memories as I flip through the pages, but I also gasped at just how many recipes used shortening! These tassies look so adorable – and because they’re bite sized, I would probably eat about a dozen of them myself!
I have been craving pecan pie but this looks much easier! :) Thanks for sharing!
I love that they are called “tassies!”
Oh, my can you really quit with the new treats, now I really want to make these! and gotta love those old cookbooks one of my favs is my family’s 1943 edition of The Joy of Cooking that has now become mine! Yeah!
omg: i prepped dough for rugelach & i am switching gear!
this looks lovely…
so… this w/e i am having a BEB baking one!!
tomorrow i am re-creating your coffee- espresso cheesecake…
thanks for these wonderful recipes…can’t wait for next week!
I’d Really like to have that cheesecake recipe realize, this has been put up several years ago but maybe someone is still watching this site and has this recipe if so maybe you’d care to share again
i love cream cheese based dough… i don’t think i have ever had a pecan tassie but they are very cute!
Get ready for a real treat if you decide to try these. Much better than pecan pie! I’d actually like to try these ingredients in pie form, but I don’t have enough confidence. Anyone out there tried that?
We have made it into a pie before! DELICIOUS and so easy!
These look like heaven to me! They remind me of those little pecan pies I use to get the from vending machine when I was in junior high school. But yours looks a gazillion times better :)
These are a holiday favorite in my family, too – my dad eats them faster than my mom can make them. They are super-delicious, but not quick to make!
This is always around at Christmas during family get togethers. So good! Yours look perfect!
I have never tried making tassies before but I am certainly tempted now.
These are a staple at every family holiday (we call them nut cups). Pampered Chef sells a wooden tool that you can use to push the dough balls into the muffin tins so they are perfect cups.
Great tip about the tool from Pampered Chef. Getting the dough evenly into the muffin cups is kind of challenging. Thanks
You can be cheap and turn over a wide handled kitchen tool and use that. That’s what I have done for 25 yrs!!
I have two of the Pampered Chef tart tools and couldn’t find either one last year. I washed an empty 20 oz. Coke bottle and used it. It worked great!
Love this tool. It makes it much easier to keep the bottom of the mini pie curst flat.
I LOVE old cookbooks. I just found the New York Times Cookbook of 1961 at a used bookstore for $1.50, and it’s amazing to see how food trends and knowledge have changed–i. e. not EVERY dessert is made with gelatin. ;)
These look delicious. I love how they’re made in muffin cups–it definitely increases their pick-up-ability. What a great, sweet morsel!