Right up there with Coca Cola Cake, Pecan Tassies are one of my most requested desserts. These delicious little bites are perfect for any holiday or special occasions. This year they will be the highlight of my Christmas cookie assortment.

Here’s What You’ll Need

Tart Shells
1/2 cup butter or margarine, softened
3 ounces cream cheese, softened
1 cup all-purpose flour

Filling
2 tablespoons butter or margarine, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup pecan halves, finely chopped
Powdered sugar (optional)

You will also need a mini-muffin pan, mini-tart shaper, and a small scoop.

Directions:

1. Preheat oven to 350 degrees. For the tart shells, beat butter and cream cheese until well blended. Add flour; mix until a soft dough forms.

2. Using a small scoop, shape dough into 1-inch balls. Place balls into ungreased cups of muffin pan. Dip mini-tart shaper in flour, press into dough with even pressure until dough rises slightly above rim of pan.

3. For filling, place butter in small bowl and microwave on high 30 seconds or until melted. Stir in brown sugar, egg, and vanilla. Finely chop pecans using a food chopper or knife. Add chopped pecans to bowl and mix well.

4. Using small scoop, fill each tart shell with filling (do not overfill). Bake for 20-25 minutes or until edges are light golden brown. Remove from oven, cool in pan for 3 minutes, move tassies to cooling rack. Sprinkle with powdered sugar if desired.

You should get 24 tarts from this recipe. I usually double the recipe. These Pecan Tassies have a wonderful flaky shell and deliciously nutty and sweet filling. Enjoy!

Pecan Tassies

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Ingredients

Tart Shells
1/2 cup butter or margarine softened
3 ounces cream cheese softened
1 cup all-purpose flour
Filling
2 tablespoons butter or margarine melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup pecan halves finely chopped
Powdered sugar optional
You will also need a mini-muffin pan mini-tart shaper, and a small scoop.

Instructions

1. Preheat oven to 350 degrees. For the tart shells, beat butter and cream cheese until well blended. Add flour; mix until a soft dough forms.
2. Using a small scoop, shape dough into 1-inch balls. Place balls into ungreased cups of muffin pan. Dip mini-tart shaper in flour, press into dough with even pressure until dough rises slightly above rim of pan.
3. For filling, place butter in small bowl and microwave on high 30 seconds or until melted. Stir in brown sugar, egg, and vanilla. Finely chop pecans using a food chopper or knife. Add chopped pecans to bowl and mix well.
4. Using small scoop, fill each tart shell with filling (do not overfill). Bake for 20-25 minutes or until edges are light golden brown. Remove from oven, cool in pan for 3 minutes, move tassies to cooling rack. Sprinkle with powdered sugar if desired.
You should get 24 tarts from this recipe. I usually double the recipe. These Pecan Tassies have a wonderful flaky shell and deliciously nutty and sweet filling. Enjoy!