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Pecan Tassies are among the most delicious of holiday cookies, rich and flaky they go well with tea, coffee, or make remarkable little cakes for a holiday brunch, or an any time get together.

They do tend to be fragile, and don’t send well through the mail so another selection might be better when you choose to send cookies to family and friends.

I personally use Philadelphia Brand Cream Cheese as I find it makes the crust a good bit flakier and tastier.

Remember that handling the crust minimally will keep it less tough.


2 Muffin Pans

Mixing Bowls

pastry Cutter

wire whip

1/2 cup butter softened
3 ounces cream cheese softened
1 cup flour, all-purpose unsifted


1 egg
3/4 cup brown sugar, light packed
1 tablespoon butter melted
1 pinch salt
3/4 cup pecans chopped


1. Heat oven to 350 degrees F.

Have ready 2 muffin tins with cups that measure about 2 inches across and 7/8 inch deep.

2. For crust, beat butter with cream cheese until smooth. Add
flour and mix until a dough forms.

Divide into 24 balls.

With your fingers, press each ball into an ungreased muffin cup, taking care to make a smooth, even layer over the bottom and up the sides.

3. For filling, whisk egg in a medium bowl. Add sugar, butter
and salt and mix well.

4. Spoon about 1/2 teaspoon chopped pecans into each crust.
Add filling so it comes almost to the top of the cups, making
sure it doesn’t spill over.

Sprinkle remaining pecans over the top.

5. Bake 15 minutes. Reduce oven to 250 degrees F and continue to bake until crust is light brown at the edges, 10 minutes.


When muffin tin is cool enough to handle, loosen cups from the sides
of the tin and carefully transfer to a wire rack.

Cool to room temperature.


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