Cookies - Pecan tassies recipe southern living

Author: Ernest Santa  

The maple syrup lends a unique edge that isn't common in pecan pie, but it's this addition that gives the pecan tassie it's unique taste, distinguishing it from other pecan-based desserts. The dough that surrounds the filling is made out of a simple blend of butter, cream cheese, flour, and ground pecans.

Pecan Tassies

Pecan Tassies
A cross between a shortbread cookie and a bite of pecan pie, a pecan tassie is the kind of bite-size dessert that offers just the right amount of decadence in an adorable package. The dough that surrounds the filling is made out of a simple blend of butter, cream cheese, flour, and ground pecans. Because there's no sugar in the dough, it's entirely savory—buttery, nutty, and slightly tangy from the cream cheese—making a rich base that complements the sweet pecan filling. Cream cheese in the dough also makes the pastry itself very soft. Just like a pecan pie, the pastry supporting the sweet filling of these cookies is made to be a savory contrast so the dessert isn't overwhelming. As for the components that comprise the filling, it's a scrumptious mix of brown sugar, maple syrup, vanilla, and bourbon. These robust ingredients mingle into a cocktail of flavors perfect for the unmistakable richness of toasted pecans. The maple syrup lends a unique edge that isn't common in pecan pie, but it's this addition that gives the pecan tassie it's unique taste, distinguishing it from other pecan-based desserts. Perfect to keep around the house or to serve at a party, bake these pecan tassies for a treat that's as simple as a cookie and as decadent as a pie.
Provided by: Micah A Leal
Total time: 110 minutes
Yields: 24 servings
Number of ingredients: 11
  • 1/2 cup pecans
  • 1/2 cup unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 cup all-purpose flour
  • 1 large egg
  • 2/3 cup light brown sugar
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 teaspoon bourbon, optional
  • 1/2 cup chopped pecans, toasted
How to cook:
  1. Make Dough: Place 1/2 cup pecans in a food processor and blitz until finely ground. Set aside. In a bowl, beat together butter and cream cheese until fully incorporated. Add flour and ground pecans and mix until a shaggy dough forms. Use your hands to press the dough into a solid mass. Cover with plastic wrap and refrigerate for 1 hour.
  2. Preheat oven to 350°F. Grease a 24-cup mini muffin pan with cooking spray. Scoop 1 tablespoon of dough into each muffin cup. Use your fingers to evenly press dough into the bottom and up the sides of each muffin cup. Transfer muffin tin to freezer while making the Filling.
  3. Make Filling: Whisk together egg, brown sugar, maple syrup, vanilla, salt, and bourbon until sugar is dissolved and mixture is homogenous. Remove muffin tray from freezer. Place 1 teaspoon of chopped pecans in each of the muffin cups. Pour the Filling over the pecans until it almost completely fills the pastry cups. Bake until the filling has puffed and the pastry has lightly browned, 20 to 24 minutes. Allow to cool before removing pecan tassies from muffin pan with an offset spatula.
Notes: Caramel Pecan Tart Recipe, Directions · Step 1. Arrange pecans in a single layer on a baking sheet. · Step 2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6

Crunchy Pecan Pie Bites

Find all the goodness of a homemade pecan pie in this nutty, bite-size dessert.Get the recipe Duration: 2:08

Chocolate-Pecan Tassies

Chocolate-Pecan Tassies
These gussied-up pecan tassies are perfect for cookie tins.
Provided by: Southern Living Test Kitchen
Total time: 180 minutes
Yields: 20 servings
Number of ingredients: 16
  • ¾ cup unsalted butter, softened
  • ⅓ cup granulated sugar
  • 1 large egg yolk
  • 1 ¾ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • ½ teaspoon kosher salt
  • 1 large egg, lightly beaten
  • ¼ cup granulated sugar
  • ¼ cup dark corn syrup
  • 1 tablespoon light brown sugar
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup finely chopped toasted pecans
  • 40 pecan halves (about 1 cup)
  • 4 ounces semisweet chocolate, chopped
How to cook:
  1. Prepare the Chocolate Crusts: Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add egg yolk, flour, cocoa, and salt. Beat until fully combined, about 1 minute. Cover bowl with plastic wrap, and chill 2 hours.
  2. Coat a 24-cup mini muffin pan with cooking spray. Uncover dough; shape into 20 (1-inch) balls. Gently press each ball into bottom and up sides of 20 prepared muffin cups. Place in freezer, uncovered, until ready to use.
  3. Prepare the Filling: Preheat oven to 350°F. Whisk together egg, granulated sugar, corn syrup, brown sugar, melted butter, vanilla, and salt in a glass measuring cup or a small bowl until smooth.
  4. Remove Chocolate Crusts from freezer; fill each with about ½ teaspoon finely chopped pecans. Carefully drizzle Filling over pecans to come about three-fourths up the sides of each crust. Top each with 2 pecan halves.
  5. Bake in preheated oven until mostly dry to the touch and crust is set, about 18 minutes. Cool 15 minutes in muffin pan. Run a small knife around edge of each crust. Lift from pan; place on a serving platter. Cool completely, about 15 minutes.
  6. Place chopped chocolate in a small microwave-safe bowl, and microwave on 50% power until melted, stirring every 30 seconds (about 1 minute total). Transfer melted chocolate to a small piping bag or a ziplock plastic bag with 1 small corner snipped off, and drizzle chocolate over cooled tassies.
Notes: 51 Sweet Pecan Desserts That Are Southern Favorites, Credit: Micah A. Leal. Recipe: Pecan Tassies. A cross between a cookie and a slice of pecan pie, these cute-as-a-button tassies will be the

Pecan Tassies

Pecan Tassies
These mini pecan pies are perfect for holiday get-togethers. They're a guaranteed crowd-pleaser and surprisingly easy to prepare!
Provided by: MyRecipes
Yields: 4 items
Number of ingredients: 9
  • 1 cup butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 2 ½ cups all-purpose flour
  • 1 ½ cups firmly packed brown sugar
  • 1 ½ cups chopped pecans
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
How to cook:
  1. Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 1 hour.
  2. Place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell.
  3. Whisk together brown sugar and next 5 ingredients. Spoon into tart shells.
  4. Bake at 350° for 20 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks 20 minutes or until completely cool.
Notes: Sweet Southern Pecan Tassies, It is thought that Pecan Tassies are an adaptation of the French-American recipe for Pecan Pie. Despite not being from a southern state by

Pecan Tassies

Pecan Tassies
Pecan Tassies are a favorite Southern cookie, especially during the season of Christmas.
Provided by: Jenny from Not Entirely Average
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 9
  • 3 ounces cream cheese (softened to room temperature)
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1 cup flour (sifted)
  • 1 large egg
  • 3/4 cup brown sugar
  • 1 tablespoon unsalted butter (softened to room temperature)
  • salt (just a dash )
  • 1 teaspoon vanilla
  • 2/3 cup pecans (chopped; may use half walnuts and half pecans )
  • Serving Size: 1 Tassie
  • Calories: 118 kcal
  • Carbohydrate: 11 g
  • Protein: 1 g
  • Fat: 8 g
  • Saturated Fat: 4 g
  • Cholesterol: 23 mg
  • Sodium: 17 mg
  • Fiber: 1 g
  • Sugar: 7 g
How to cook:
  1. for the dough
  2. Using a handheld mixer, cream the butter and cream cheese together. Sift in flour and beat well. Gather into a ball and wrap in plastic film. Refrigerate for at least 1 hour.
  3. After chilling, cut dough into fourths using a bench scraper. From each quarter, cut siz equal pieces. Roll into balls. If a few of the dough balls are considerably larger than others, simply pinch off a bit of dough from a large dough ball and add it to a smaller ball.
  4. Place balls in small, ungreased mini muffin tins. Press dough into sides and bottoms of each cup. **NOTE: if you have a honey dipper, I have found this an excellent tool for evenly pressing the dough into the muffin cups, as demonstrated in my video above.
  5. for the filling
  6. Heat oven to 325°F. Have ready mini muffin pan(s) to accommodate 24 pieces.
  7. Using a handheld mixer, cream the brown sugar and the egg. Add the butter, salt, and vanilla and cream until light and fluffy.
  8. Divide half the chopped nuts into the pastry-lined muffin tins. Add a spoonful of the sugar mixture atop each pile of nuts. Top evenly among the cups with the remainder of nuts.
  9. Bake for 20 to 25 minutes until the filling is largely set and the tops are light golden brown.
  10. Remove from the pans by gently flipping. Allow the tassies to cool for at least 5 minutes before serving.
  11. Store wrapped in plastic film on the counter, or in tins for up to 1 week. Tassies may be frozen for up to one month.
Notes: Pecan Tassies Recipe, Ingredients · 1 large egg · 1/4 cup packed light-brown sugar · 2 tablespoons pure maple syrup · 2 teaspoons pure vanilla extract · 1 tablespoon unsalted butter,
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