|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 8g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pecan tassies are decadent cookies that resemble miniature pecan pies. These tartlets are a Southern favorite during the holidays and their unique shape make for a perfect addition to any cookie platter.
The dough used to make the pecan tassie cups contains both butter and cream cheese. As long as you grease the mini muffin pans, they easily release after baking by simply running a knife along the edge. The filling is made with a combination of chopped pecans and chopped dates. The dates give the tassies the sweet and sticky texture of a pecan pie without using corn syrup. They look even more festive when they are dusted with powdered sugar just before serving.
Pecan tassies are a wonderfully easy dessert for large parties. These bite-sized tartlets are a great dessert addition for cocktail parties because there's no need for a plate or a fork. They're also an elegant addition to a tea table because they look sophisticated and adorable on a cookie stand or tray.
2 cups all-purpose flour
6 ounces cream cheese (softened)
1 1/2 cups butter (softened, divided)
1 cup sugar
1 large egg (lightly beaten)
1 1/2 cups pecans (chopped)
1 cup dates (chopped)
1 tablespoon vanilla extract
1/2 cup powdered sugar (for dusting)
Gather the ingredients. Preheat the oven to 350 F. Grease 4 (12-cup) mini muffin tins or 2 (24-cup) mini muffin tins.
In a large bowl, combine the flour, cream cheese, and 1 cup of the softened butter. Mix until well-blended and smooth.
Quarter the dough into four equal parts, then separate each part into 12 balls, all the same size, to make 48 total.
Place each ball in a cup of the miniature muffin tins. Using your thumb and forefinger, press each ball into its cup, working the dough evenly up the sides to the rim.
In another large bowl, cream the remaining 1/2 cup softened butter with the sugar.
Add the egg, chopped pecans, chopped dates, and vanilla extract. Mix well until combined.
Divide the pecan filling among the unbaked shells, filling each one completely. Bake until golden brown, about 30 to 35 minutes.
Cool in the pans for about 10 minutes or until cool enough to handle. Then use a knife to run around the edges and carefully remove the tarts from the muffin tins. Cool completely on a wire rack.
Dust with powdered sugar to serve.
How to Store and Freeze
- Pecan tassies can be prepared in advance and keep well for several days. Keep them in an airtight container at room temperature.
- Freeze for up to 1 month if you are preparing a large batch to later serve at a party and defrost overnight before serving.
- The dough can be made up to a day or two ahead of time and wrapped and stored in the fridge.
- Dust with powdered sugar just before serving.
How Do You Get Pecan Tassies Out of the Pan?
To ensure that your pecan tassies don't get stuck in the pan, make sure to grease your mini muffin pans well. If possible, use nonstick pans. To help remove them easily, run a knife in between the edge of the crust and the pan and gently invert the pan over a plate.
What Is a Tassie?
The word tassie comes from the Scottish term for a small cup. Pecan tassies are a cookie made in the cups of mini muffin pans, hence the name.