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Pecan Tassies (Pecan Pie Cookies)
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicious bite-sized pecan pie cookies, a buttery, flaky, nutty treat that will vanish quickly.
Ingredients:
  • For the dough
  • Nonstick cooking spray, for greasing the pan
  • 1 1/4 cups (168g)  all-purpose flour
  • 1 1/2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 10 tablespoons (141g) unsalted butter, cold and cubed
  • 5 ounces (141g) cream cheese, cold and cubed
  • For the filling
  • 1/3 cup maple syrup
  • 1/4 cup (52g) packed light brown sugar
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon, optional
  • 3/4 cup (88g) pecan halves, finely chopped
  • Powdered sugar, as needed for dusting (optional)
Instructions:
  • Preheat the oven to 350°F and position a rack in the middle. Lightly coat a 24-cavity (or two 12-cavity) mini muffin pan with nonstick spray.
  • Prepare the dough: Combine flour, sugar, and salt in a food processor. Add cold cubed butter and cream cheese. Pulse until a cohesive dough forms with about 30 to 50 one-second pulses.
  • Divide the dough into 24 one-tablespoon portions. Roll each portion into a ball and place them in the mini muffin tin. Chill in the freezer for 5 minutes. Press dough into each cup to create wells using a tassie press, small spoon, shot glass, or your knuckle. Ensure the wells are deep and wide. Return the tin to the freezer while preparing the filling.
  • Create the filling: Combine maple syrup, brown sugar, melted butter, granulated sugar, egg yolk, vanilla, salt, and cinnamon (if using) in a medium bowl, whisk until smooth. Add pecans and stir to coat in the mixture.
  • Evenly distribute the pecan filling into each dough well, using about a heaping 1/2 tablespoon of filling for each. Bake the cookies for 25 to 30 minutes until they are puffed, the edges are golden to golden brown, and the filling is set.
  • Let the tassies cool in the pan for 2 minutes on a wire rack, then transfer to cool completely. Optionally, dust lightly with powdered sugar before serving. Store any leftovers in an airtight container at room temperature for up to 5 days. Enjoy and don't forget to rate and review!

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