These are delightful little traditional Southern cookies. The word Tassie is a Scottish word meaning “cup” so, technically, they’re pecans in a cup! They have a flaky, buttery crust with a soft pecan filling inside. It’s a pecan pie in two bites and we guarantee you won’t be able to eat just one!
1-1/4 cups pecans, finely chopped or lightly ground in a food processor
1/2 cup unsalted butter, softened
4 oz. cream cheese softened
1 cup plus 2 Tbsp. all-purpose flour
1/8 tsp. salt
2/3 cup firmly packed light brown sugar
2 Tbsp. unsalted butter, melted
1 large egg, lightly beaten
1 tsp. vanilla extract
1/4 tsp. salt
1. Preheat oven to 350 degrees.
2. Mix 1/2 cup butter and cream cheese at low speed until well blended. Add flour, salt, and 1/2 cup pecans; beat until blended.
3. Shape dough into 24 balls using lightly floured hands. Place 1 ball in each cup of a miniature muffin pan. Press dough on bottom and up sides of each cup to form shells.
4. Whisk together brown sugar, 2 Tbsp. butter, egg, vanilla extract, and salt. Fold in remaining pecans. Spoon about 1-2 tsp. of filling into shells.
5. Bake at 350 degrees for 22 minutes. Cool completely in pan on a wire rack.
Makes 24 servings.