As Southern as a holiday treat comes, Pecan Tassies are always the first to disappear!
A rich cream cheese dough cradles a sweet pecan ‘pie’ filling.
Begin by creaming butter and cream cheese. This is the start of the dough.
1
Flour is sifted into the creamed mixture and mixed well.
2
Using your hands, gather the dough into a ball and wrap in plastic film. Refrigerate.
3
An egg, some brown sugar, butter, and vanilla, along with pecans, make up the filling.
4
The chilled dough is cut to yield 24 pieces. Each piece gets rolled into a ball.
5
The balls need not be perfect, however they do need to all be about the same size.
6
If after rolling, some balls are larger than others, pinch from a big one to add to a smaller one.
7
Each dough ball lines a mini muffin cup. A honey dipper works great for evening the dough out.
8
Fill each cup about halfway with pecans. Follow by spooning the egg mixture over top.
9
Bake for 20 minutes before removing from the oven and cooling for 5 or so minutes.
10
With the centers still warm, the sweet filling pools out exposing the delicious pecans.
Enjoy warm with hot tea or ice cold milk!
Get this sweet holiday recipe and many others at Not Entirely Average.
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