Save Recipe Print
Total:
1 hr 55 min
Prep:
20 min
Inactive:
1 hr 10 min
Cook:
25 min
Yield:
24 tassies
Level:
Easy
Total:
1 hr 55 min
Prep:
20 min
Inactive:
1 hr 10 min
Cook:
25 min
Yield:
24 tassies
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.

In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.

Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

More from:

12 Days of Cookies

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Pecan Chipsters

Recipe courtesy of Food Network Kitchen

Pecan Sandies

Recipe courtesy of Food Network Kitchen

Kentucky Pecan Bars

Recipe courtesy of Damaris Phillips

Pecan Crescent Cookies

Recipe courtesy of Jeff Mauro

Godiva Chocolate Pecan Caramel Cookies

Recipe courtesy of Jody Klocko

Browse Reviews By Keyword

          Latest Stories