Pecan tassies are bite-size pecan pies disguised as cookies. With a simple crust that’s both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.
- Serves: 24 persons
- 6tablespoons/85 grams unsalted butter, at room temperature
- 4ounces/113 grams cream cheese, at room temperature
- 2teaspoons granulated sugar
- ½teaspoon kosher salt
- 1cup/128 grams all-purpose flour
- 1large egg
- ¼cup maple syrup
- 2tablespoons dark brown sugar
- 2tablespoons unsalted butter, melted
- ½teaspoon pure vanilla extract
- ⅔cup/66 grams pecan halves, finely chopped
Step 1Make the crust: Heat oven to 350 degrees. In a large bowl, either by hand or with an electric mixer, beat together butter, cream cheese, sugar and salt until creamy. Beat in the flour just until combined and the dough begins to come together. Portion the dough into 24 1-inch balls (about a scant tablespoon each). Press each ball into a cup of a nonstick mini-muffin pan, spreading evenly over the bottom and 3/4 of the way up the sides, slightly higher if the cups are on the shallow side.
Step 2Make the filling and bake: In a medium bowl, whisk together all of the filling ingredients. Add a heaping teaspoon of the filling to create a small mound in each cup, making sure to distribute the pecans evenly by stirring the filling every few scoops. Bake until the filling is set and the crust is golden brown, 20 to 25 minutes. Transfer to a wire rack to cool for 10 minutes, then remove the tassies from the tin to cool completely.