GRANDMA'S PECAN TASSIES RECIPE | ALLRECIPES
My grandma used to make these every Christmas. She passed the torch to me, and now my family asks me to make these every Christmas. They are delectable.
Provided by Brandi Rose
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Total Time 2 hours 15 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
- Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
- Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
- Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.
Nutrition Facts : Calories 114 calories, CarbohydrateContent 9 g, CholesterolContent 23.1 mg, FatContent 8.3 g, FiberContent 0.5 g, ProteinContent 1.4 g, SaturatedFatContent 3.8 g, SodiumContent 51.5 mg, SugarContent 4.6 g
PECAN TASSIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! —Joy Corie, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.
Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
Nutrition Facts : Calories 242 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 131mg sodium, CarbohydrateContent 23g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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