My mother-in-law, Barbara, makes the best pecan tassies. I look forward to them every year, and even though I tell myself that I am only going to have a couple, I end up eating way too many. Luckily, it seems like the whole family does the same thing, so she always makes enough. If you’ve never had a pecan tassie before [I hadn’t before I met my husband], they are a cross between a pecan pie and a cookie. I highly recommend that you add them to your Christmas cookie repertoire; just make sure that you make enough.
from my mother-in-law, Barbara
- For the pastry:
- 1/2 cup butter – softened
- 3 oz cream cheese – softened
- 1 cup all purpose flour
- For the Pecan Filling
- 1 egg
- 3/4 cup packed brown sugar
- 1 tbsp butter, melted
- 1/2 cup coarsely chopped pecans
- Preheat oven to 325 degrees F.
- Beat butter and cream cheese until thoroughly combined.
- Stir in flour.
- Press a rounded teaspoon of pastry evenly into the bottom and up the side of a mini muffin cup. Make an indent with your thumb (about the size of a quarter).
- Mix egg, sugar, and butter. Add in pecans.
- Fill each muffin cup.
- Bake for 30 minutes or until pastry is a golden brown.
- Cool slightly in the pan then remove to cool completely.