Pecan Tassies

Pecan Tassies Yield: 24 pecan tassies Cook Time: 30 minutes Ingredients: For the Crust: 1/2 cup (1 stick) unsalted butter, at room temperature 1 (3-ounce) package cream cheese, at room temperature 1 cup all-purpose flour 1/4 teaspoon salt For the Filling: 1/2 cup pecans, plus more for sprinkling on top 3/4 cup bourbon 1 large egg 3/4 cup packed dark brown sugar 1 tablespoon unsalted butter, melted 1/2 teaspoon pure vanilla extract 1/8 teaspoon salt Directions: To make the crust, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth. Add the flour and salt and continue to beat on low speed until a dough forms. Divide the dough equally into 24 balls. Place on a plate and refrigerate until firm, about 1 hour. While the dough is chilling, place the pecans and bourbon in a small bowl and let soak for at least 45 minutes. Drain pecans through a fine mesh strainer, reserving the bourbon for another use. Preheat the oven to 350°F. Spread out the nuts in a single layer on a rimmed baking sheet and toast, shaking once or twice, until toasted and fragrant, about 3-5 minutes. Watch closely to avoid burning. Set aside to cool then coarsly chop; set aside. Set out a nonstick mini muffin tin or grease a standard mini muffin tin. Press the balls of dough into the muffin cups, using your thumb to press the dough against the sides to form a shell. Sprinkle ½ to 1 teaspoon nuts into each shell. To make the filling, in a large bowl combine the egg, brown sugar, butter, vanilla, salt and pecans in a bowl. Spoon about 1 teaspoon of the mixture into prepared muffin cups. Top each tassie with additional chopped pecans. Bake for 15 minutes at 350°F. Then decrease the temperature to 325°F and bake until set, 10 to 15 minutes more. Remove to a rack to cool. Store in airtight container for up to 1 week. Reply to sender . Reply

Yield: 1 serving
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Ingredients

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Preparation

  1. Pecan Tassies
  2. Yield: 24 pecan tassies
  3. Cook Time: 30 minutes
  4. Ingredients:
  5. For the Crust:
  6. 1/2 cup (1 stick) unsalted butter, at room temperature
  7. 1 (3-ounce) package cream cheese, at room temperature
  8. 1 cup all-purpose flour
  9. 1/4 teaspoon salt
  10. For the Filling:
  11. 1/2 cup pecans, plus more for sprinkling on top
  12. 3/4 cup bourbon
  13. 1 large egg
  14. 3/4 cup packed dark brown sugar
  15. 1 tablespoon unsalted butter, melted
  16. 1/2 teaspoon pure vanilla extract
  17. 1/8 teaspoon salt
  18. Directions:
  19. To make the crust, in the bowl of a stand
  20. mixer fitted with the paddle attachment, cream together the butter and
  21. cream cheese until smooth. Add the flour and salt and continue to beat
  22. on low speed until a dough forms. Divide the dough equally into 24
  23. balls. Place on a plate and refrigerate until firm, about 1 hour.
  24. While the dough is chilling, place the pecans and bourbon in a small
  25. bowl and let soak for at least 45 minutes. Drain pecans through a fine
  26. mesh strainer, reserving the bourbon for another use.
  27. Preheat the oven to 350°F. Spread out the nuts in a single layer on a
  28. rimmed baking sheet and toast, shaking once or twice, until toasted and
  29. fragrant, about 3-5 minutes. Watch closely to avoid burning. Set aside
  30. to cool then coarsly chop; set aside.
  31. Set out a nonstick mini muffin tin or grease a standard mini muffin tin.
  32. Press the balls of dough into the muffin cups, using your thumb to
  33. press the dough against the sides to form a shell. Sprinkle ½ to 1
  34. teaspoon nuts into each shell.
  35. To make the filling, in a large bowl combine the egg, brown sugar,
  36. butter, vanilla, salt and pecans in a bowl. Spoon about 1 teaspoon of
  37. the mixture into prepared muffin cups. Top each tassie with additional
  38. chopped pecans.
  39. Bake for 15 minutes at 350°F. Then decrease the temperature to 325°F and
  40. bake until set, 10 to 15 minutes more. Remove to a rack to cool. Store
  41. in airtight container for up to 1 week.


  42. Reply to sender . Reply
March 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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