A Little Yule Cheer, Day 18, 2021: Pecan Tassies

Did you know tassie is a Scottish word meaning small cup? Pecan tassie is a fitting name, then, for a tiny crust made from cream cheese, butter and flour and filled with a teaspoon-sized dollop of pecan pie filling. These delicate, gooey morsels are one of my absolute favorite “cookies” of Christmas. My mom is a master of the pecan tassie, making them for Christmas for years. I’ve decided to share her recipe. It comes from the original, gingham-covered, 1976 edition of The Better Homes and Gardens New Cookbook, which is definitely showing its age. I’m continually amazed that truly delectable goodies can spring from so few ingredients. From such humble ones, too.

The sacred page from the New Cookbook

I’ve tried several other tassie recipes over the years with mixed results. Mom’s version always yields the prettiest, most delicious tartlets. They are perfect for popping in your mouth, one after the other. Although not the easiest “cookie” to make–they require some planning and fiddling–they certainly aren’t difficult. And, friends, the flavor pay-off is huge. These tassies are tender and sweet with a crackly top and nutty, syrupy middle. My mouth is watering just thinking about them.

Pecan Tassies (recipe makes approximately 2 dozen tassies)

  • 3 oz. cream cheese, softened
  • 1/2 cup and 1 tablespoon unsalted butter, softened
  • 1 cup all-purpose flour, sifted or stirred with a whisk
  • 1 egg, room temperature
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • dash of salt
  • 2/3 cups coarsely chopped pecans
  1. Blend cream cheese and 1/2 cup butter together until light and fluffy (about 2 minutes).
  2. Add flour and combine just until flour is incorporated.
  3. Chill at least 1 hour.
  4. Shape dough into 2 dozen 1 inch balls.
  5. Place in ungreased 1 3/4-inch muffin pan (mini-muffin pan).
  6. Press dough into bottom and sides of each muffin cup.
  7. Beat the egg, brown sugar, 1 tablespoon butter, vanilla and dash of salt together just until smooth. (I do this by hand with a whisk).
  8. Divide 1/3 cup pecans evenly among the muffin cups.
  9. Add about a teaspoon of the egg mixture to each cup, being careful not to completely fill the cups.
  10. Top the tartlets with the rest of the pecans.
  11. Bake at 325oF for about 25 minutes or until filling is set.
  12. Cool and then remove from pan.

Some notes for the best results:

  1. Take time to chill the dough. It’s easier to work with and the crusts bake up prettier.
  2. Don’t mix the pecans and filling to save time. Trust me when I say you’ll get a more appealing looking tartlet if you take your time and follow the directions.
  3. Don’t over fill the tassies. They will cook over the edges of the crusts which makes ugly tassies.
  4. I took a chance with a silicone muffin pan. Wow! It was easy to work with and the tassies popped right out of the pan after cooling. Clean up was a breeze, too.
  5. Two dozen tassies is a woefully inadequate number. Just sayin’.

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