Pecan Tassies

Makes 2 dozen

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1/2 cup (1 stick) unsalted butter, softened to room temp.

3 oz. cream cheese, softened to room temp.

1 tbsp. butter, melted

1 cup all-purpose flour

1 egg

3/4 cup packed light brown sugar

1 tsp. vanilla

1/2 cup pecans, finely chopped

Pinch of kosher salt


With an electric mixer, beat the stick of softened butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the fridge for 1 hour. 

Preheat the oven to 325 degrees. Spray a 24-cup mini-muffin pan with cooking spray. 

In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla, and salt until smooth. Set aside. 

Shape the chilled dough into 24 balls (about 1 inch diameter). Press each ball into the muffin cups, spreading evenly and pressing up the sides. Then spoon 1 tsp. of the pecans into each muffin cup. Finally, fill each cup with the egg mixture, about 1 tsp. in each cup. 

Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes and remove from muffin pan.