These sweet little tartlets called Pecan Tassies are like having a, scrumptious, bite-sized pecan pie. Sweet filling in a cream cheese pastry cup, they are also known as Nut Lassies.
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Pecan Tassie or Nut Lassie
We have never really came to a unanimous decision about what to call these tasty tartlets. They are a long-time family favorite around here that we make each Christmas and sometimes throughout the year.
Our oldest granddaughter, Keri Jill spent a few days here this week and we made a batch together. Keri prefers to call them Nut Lassies and she just might have a hard time resisting them.
Right out of the oven and cooled slightly, she ate a couple. Keri didn’t say a word, but I could tell she was really hoping I would ask her if she wants a couple more. I did and she cheerfully accepted.
Making Pecan Tassies dough
Three ingredients are all that is needed to make the dough for the Pecan Tassies.
Cream the butter and cream cheese together then beat in the flour. The dough will be sticky.
Wrap dough in plastic wrap and place in the fridge for at least 30 minutes.
After the dough has chilled, divide into 48 potions. You can eyeball this but I like to use a kitchen scale. I first weight the dough ball in grams and divide the weight by 48. I know, I’m weird about being exact but I like that all of the Tassies come out the same size.
This amazing little tool makes shaping the dough so much easier. Since the dough is on the sticky side, even after chilling, dip the tartlet tamper in flour every time you press it into the dough. Try to press the dough up the sides of each cup because they will hold lots of filling. If you do not have a tartlet tamper, just use your fingers to shape.
Pecan Tassies filling
Gather the filling ingredients.
Combine in a mixing bowl and stir in chopped pecans.
Now are now ready to fill each cup.
Each cup takes about 2 1/2 teaspoons of filling. Try to avoid splattering filling outside of the cups as it will bake on the pan making removal of the cups difficult.
The filling will puff up during baking and then settle as the Tassies cool. Cool slightly in pan then carefully transfer to a wire rack and let cool completely.
Serve with or without a sprinkling of 10X sugar. Store in the refrigerator. Pecan Tassies freeze well making them a great make-ahead cookie.
Pecan Tassies Recipe
Makes 4 dozen
FOR THE DOUGH:
- 2 cups sifted flour
- 2 3-ounce pkg cream cheese, softened
- 1 cup unsalted butter, softened
- 3 Tbs. unsalted butter, melted
- 3 large eggs, lightly beaten
- 2 cups light brown sugar
- 1 cup chopped pecans
- 1 tsp. vanilla
- 1/4 tsp salt.
- 10X sugar for sprinkling on top (optional)
Preheat oven to 350 degrees F.
With mixer, cream together the cream cheese and butter. Add flour and beat just until well combined. The dough will be sticky.
Wrap in plastic and chill for at least 30 minutes.
FOR THE PECAN FILLING:
In a mixing bowl, stir together all ingredients just until smooth.
Fill each muffin cup with Pecan Filling.
Bake in preheated 350 oven for 25 minutes until the pastry is golden brown.
Cool slightly in pan the carefully transfer to a wire rack and allow to cool completely. Store in refrigerator.
Sprinkle with 10X sugar just before serving, if desired.
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