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Pecan Tassies

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Delicious nut pies!
Course Dessert
Cuisine American
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Servings 48 cookies
Calories 113
Author Michelle


For the Dough:

  • 1 cup unsalted butter
  • 6 ounces cream cheese
  • 2 cups all-purpose flour

For the Filling:

  • cups light brown sugar
  • 1 cup chopped pecans plus more for sprinkling on top
  • 2 eggs
  • 2 tablespoons unsalted butter melted
  • ½ 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.


Calories: 113kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 16mg | Potassium: 32mg | Sugar: 6g | Vitamin A: 190IU | Calcium: 14mg | Iron: 0.4mg