{"id":105008,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pecan-tassies\/"},"modified":"2025-03-14T10:09:47","modified_gmt":"2025-03-14T15:09:47","slug":"pecan-tassies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pecan-tassies\/","title":{"rendered":"Pecan Tassies"},"content":{"rendered":"<p>Pecan tassies are tasty cookie-cup treats that combine the buttery deliciousness of a shortbread cookie and the caramel-y, nutty filling of a pecan pie. These bite-sized sweets are the perfect addition to any holiday dessert table or a tray full of <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-christmas-cookie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-christmas-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">Christmas cookies<\/a>!<\/p>\n<p>The shortbread crust in our pecan tassies recipe uses a rich blend of cream cheese and butter. The filling is a sugary, scrumptious mix of brown sugar, butter, a bit of vanilla and salt, and the perfect amount of nutty pecans. With the ease of a cookie and the deliciousness of a piece of pie, these pecan tassies will be cleared off the serving tray before you know it.<\/p>\n<h2>What are pecan tassies?<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1939372\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pecan-Tassies-HCBZ22_3230_P1_MD_05_27_2b_KSedit.jpg?fit=700%2C467\" alt=\"Pecan Tassies on a White Ceramic Plate\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Pecan tassies are miniature treats that have a shortbread crust shell cup and a pecan pie-like filling.\u00a0A pecan tassies recipe is just one of many popular <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/cookies\/tassies\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/cookies\/tassies\/\" data-module=\"content engagement\" data-position=\"embedded links\">tassie recipes<\/a>. \u201cTassie\u201d comes from the word for \u201csmall cup\u201d in Scottish, and these small cups can be filled with sweet or savory fillings, like in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/german-chocolate-tassies\/\" data-name=\"www.tasteofhome.com\/recipes\/german-chocolate-tassies\/\" data-module=\"content engagement\" data-position=\"embedded links\">German chocolate tassies<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/broccoli-cheddar-tassies\/\" data-name=\"www.tasteofhome.com\/recipes\/broccoli-cheddar-tassies\/\" data-module=\"content engagement\" data-position=\"embedded links\">broccoli cheddar tassies<\/a>. However you serve your tassies, they\u2019re a welcomed finger food at any party.<\/p>\n<h2>Ingredients for Pecan Tassies<\/h2>\n<ul>\n<li><strong>Cream cheese:<\/strong> Make sure you <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\">soften the cream cheese<\/a> before using so it\u2019s easier to whip up into a smooth, lump-free consistency.<\/li>\n<li><strong>All-purpose flour:<\/strong> All-purpose flour adds the perfect amount of structure to the tassie shell cups.<\/li>\n<li><strong>Egg:<\/strong> The delicious filling stays together with the help of an egg, a standard binding ingredient for baked goodies.<\/li>\n<li><strong>Brown sugar:<\/strong> Brown sugar creates a deeply caramel-y taste that pairs beautifully with the pecans, giving the filling a pecan pie-like flavor.<\/li>\n<li><strong>Chopped pecans:<\/strong> You can&#8217;t have pecan tassies without the pecans! The nuts give a lovely, crunchy texture and nutty taste to tassies.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Create the dough<\/h3>\n<p>In a small bowl, use a hand mixer or stand mixer to beat the butter and cream cheese until smooth. Gradually beat in the flour. Cover and refrigerate the dough until it\u2019s firm enough to roll, about one hour.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To ensure a firm, chilled dough, wrap your dough in storage wrap, and flatten it into a disk before chilling it.<\/p>\n<h3>Step 2: Shape the cups<\/h3>\n<p>Preheat the oven to 375\u00b0F. Shape the chilled dough into 1-inch balls. Press each ball evenly into the bottoms and up the sides of a 24 greased mini muffin cups.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Use the bottom of a shot glass or a wooden tamper to help evenly press the dough into each cup. You may need to lightly grease the bottom of the glass if the dough is sticking.<\/p>\n<h3>Step 3: Make the filling<\/h3>\n<p>In a small bowl, stir together the egg, brown sugar, butter, vanilla and salt until blended. Fold in 1\/3 cup of the pecans.<\/p>\n<h3>Step 4: Assemble the tassies<\/h3>\n<p>Spoon the filling evenly into the muffin cups until the cups are <em>almost<\/em> full. Decorate the tops of muffin cups with the remaining pecans.<\/p>\n<h3>Step 5: Bake<\/h3>\n<p>Bake until the pecan tassie edges are golden and the filling is puffed, 15 to 20 minutes. Cool the tassies at room temperature in the pans for two minutes. Remove the tassies to wire racks, and let cool completely to room temperature.<\/p>\n<h2>Pecan Tassies Variations<\/h2>\n<ul>\n<li><strong>Use other nuts:<\/strong> Not a fan of pecans? Try using other nuts like cashews, walnuts or almonds. We love our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/holiday-almond-tassies\/\" data-name=\"www.tasteofhome.com\/recipes\/holiday-almond-tassies\/\" data-module=\"content engagement\" data-position=\"embedded links\">holiday almond tassies<\/a>!<\/li>\n<li><strong>Go with a tropical twist:<\/strong> Omit the pecan filling, and go for a fruity one instead! Our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pineapple-coconut-tassies\/\" data-name=\"www.tasteofhome.com\/recipes\/pineapple-coconut-tassies\/\" data-module=\"content engagement\" data-position=\"embedded links\">pineapple coconut tassies<\/a> use shredded coconut, pineapple topping and macadamia nuts for a taste of paradise.<\/li>\n<li><strong>Indulge in chocolate:<\/strong> Whether you add mini chocolate chips to the pecan filling or make a chocolate tassie shell, chocolate is always a good addition.<\/li>\n<li><strong>Tailor them to the season:<\/strong> Love the pecan filling, but want to gear them more towards fall and winter flavors? Our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-pecan-tassies\/\" data-name=\"www.tasteofhome.com\/recipes\/pumpkin-pecan-tassies\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin pecan tassies<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cranberry-pecan-tassies\/\" data-name=\"www.tasteofhome.com\/recipes\/cranberry-pecan-tassies\/\" data-module=\"content engagement\" data-position=\"embedded links\">cranberry pecan tassies<\/a> are just the thing.<\/li>\n<\/ul>\n<h2>How to Store Pecan Tassies<\/h2>\n<p>To store, allow the pecan tassies to cool completely to room temperature. Place them in an airtight container and, if stacking, layer a sheet of parchment or waxed paper between each tassie stack (this is one of our favorite tips on <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-store-cookies\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-store-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to store cookies<\/a>!). Pecan tassies can be stored at room temperature for up to five days or in the fridge for up to two weeks.<\/p>\n<h2>Can you freeze pecan tassies?<\/h2>\n<p>Yes, you can freeze pecan tassies. They\u2019re the perfect make-ahead treat. Freeze room-temperature pecan tassies in freezer-safe containers. If stacking the tassies, layer each stack between waxed paper. Thaw the tassies in their container in the fridge overnight or at room temperature for about one hour.<\/p>\n<h2>Pecan Tassies Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1939373\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pecan-Tassies-HCBZ22_3230_P1_MD_05_27_3b_KSedit.jpg?fit=700%2C467\" alt=\"Pecan Tassies on Gloss Laminated Surface\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How much filling should you put in each of the pecan tassies?<\/h3>\n<p>You can put about 1 tablespoon or so of filling into these pecan tassies\u2014it depends on how well you shape your dough into the muffin cups. Add enough filling to the muffin cups but not so much that they overflow when baking.<\/p>\n<h3>How can you remove pecan tassies from the muffin tin?<\/h3>\n<p>Be sure to grease your mini muffin tin very well with baking spray. Doing so, in addition to the butter in the dough, should help these come out of the muffin tin easily with a butter knife or a mini offset spatula. If they stick, just run a sharp knife around the edge of each muffin cup before attempting to remove.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These pecan tassies are very good for parties and special occasions. You&#8217;ll probably want to double the recipe, because they&#8217;ll disappear in a hurry! \u2014Joy Corie, Ruston, Louisiana<\/p>\n","protected":false},"author":7955,"featured_media":1778070,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306910,304423,306027,304328,306936,304288,305487,304338,307033,304515,304390,304343,303966,304408,304368,303887,306848,304268,303987,307449,304549,307484,304558,324623,304388,306083,304150,303883,304468,307609,304353,304403],"categories-v2":[308500,310461,309438,309906,308821,308988,308319,311758,308984,308481,309934,259620,310796,308992,310079,308880,308761,308993,308495,308813,308745,308478,309603,259483,308514,310465,310491,308910,309177,308752,311828,309434,308476,308875,310587,309005,308812],"coauthors":[342012],"recommended_recipes":[{"post_title":"The Best Pecan 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Waffles","post_link":"\/recipes\/pecan-waffles\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pecan-Waffles_EXPS_GBHRBZ17_541_D07_11_2b.jpg"},{"post_title":"Cranberry Pecan Tassies","post_link":"\/recipes\/cranberry-pecan-tassies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cranberry-Pecan-Tassies_exps49920_SD142780C08_13_4bC_RMS.jpg"},{"post_title":"Five-Spice Pecans","post_link":"\/recipes\/five-spice-pecans\/","post_image":"\/wp-content\/uploads\/2017\/09\/Five-Spice-Pecans_EXPS_WRSM17_46087_C03_22_4b.jpg"},{"post_title":"Chili Spiced Pecans","post_link":"\/recipes\/chili-spiced-pecans\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chili-Spiced-Pecans_exps133215_CWC2492080A11_10_4bC_RMS.jpg"},{"post_title":"Pecan Apple Pie","post_link":"\/recipes\/pecan-apple-pie\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pumpkin Pecan Tassies","post_link":"\/recipes\/pumpkin-pecan-tassies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Pecan-Tassies_EXPS_PCBBZ21_19419_B04_22_1b-3.jpg"},{"post_title":"Pecan Bread","post_link":"\/recipes\/pecan-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41783_RM1437855D50A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pecan-Tassies_EXPS_HCBZ22_3230_P1_MD_05_27_1b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pecan-tassies\/","name":"Pecan Tassies","datePublished":"2018-01-01","dateModified":"2023-12-19","prepTime":"PT25M","cookTime":"PT20M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pecan-Tassies_EXPS_HCBZ22_3230_P1_MD_05_27_1b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"These pecan tassies are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! \u2014Joy Corie, Ruston, Louisiana","recipeIngredient":["1\/2 cup butter, softened","3 ounces cream cheese, softened","1 cup all-purpose flour","FILLING:","1 large egg, room temperature","3\/4 cup packed brown sugar","1 tablespoon butter, softened","1 teaspoon vanilla extract","Dash salt","2\/3 cup finely chopped pecans, divided"],"recipeInstructions":[{"@type":"HowToStep","name":"Create the dough","text":"In a small bowl, use a hand mixer or stand mixer to beat the butter and cream cheese until smooth. Gradually beat in the flour. Cover and refrigerate the dough until it\u2019s firm enough to roll, about one hour. Editor's Tip: To ensure a firm, chilled dough, wrap your dough in storage wrap, and flatten it into a disk before chilling it."},{"@type":"HowToStep","name":"Shape the cups","text":"Preheat the oven to 375\u00b0F. Shape the chilled dough into 1-inch balls. Press each ball evenly into the bottoms and up the sides of a 24 greased mini muffin cups. Editor\u2019s Tip: Use the bottom of a shot glass or a wooden tamper to help evenly press the dough into each cup. You may need to lightly grease the bottom of the glass if the dough is sticking."},{"@type":"HowToStep","name":"Make the filling","text":"In a small bowl, stir together the egg, brown sugar, butter, vanilla and salt until blended. Fold in 1\/3 cup of the pecans."},{"@type":"HowToStep","name":"Assemble the tassies","text":"Spoon the filling evenly into the muffin cups until the cups are almost full. Decorate the tops of muffin cups with the remaining pecans."},{"@type":"HowToStep","name":"Bake","text":"Bake until the pecan tassie edges are golden and the filling is puffed, 15 to 20 minutes. Cool the tassies at room temperature in the pans for two minutes. Remove the tassies to wire racks, and let cool completely to room temperature."}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 242 calories","fatContent":"16g fat (7g saturated fat)","cholesterolContent":"48mg cholesterol","sodiumContent":"131mg sodium","carbohydrateContent":"23g carbohydrate (14g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":22,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Pecan Tassies","description":"Pecan tassies","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/rY6HD8BK\/poster.jpg?width=720"],"uploadDate":"2023-07-23 02:01:04","duration":"P0DT0H1M38S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/rY6HD8BK-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"<p>Great recipe! I had these as a little girl and made them as a teenager. I wanted to make them again a while back and located this recipe. It sounded exactly like what I remembered, and the end product was spot on. They were perfect! These have always been some of my favorite cookies (especially during the holidays), and it's great to be able to make (and eat!) them again. They are so good! I especially love the cream cheese in the crust - makes the crust nice and tender and a perfect contrast for the tasty pecan filling. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tucson"},"reviewBody":"<p>I used my regular cake release before filling. It's equal parts oil, shortening, and flour, whisked smooth. I used 2 tsp each for the 24 minis, and it was the perfect amt. I painted some outside the pan's cavities, so nothing would stick. They released just fine.  I used the recipe as written, and  weighed each ball to 4 oz. The filling was exactly enough to fill the 24 mini-muffin cavities. Really good!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"quiltchick227"},"reviewBody":"Haven\u2019t tasted these yet but really, what\u2019s not to like?  They turned out great.  Made 24 and no filling left.  Would not change a thing.  Can\u2019t wait for them to cool off.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2124arizona"},"reviewBody":"<p>I will definitely be adding these to my Christmas cookies this year. These taste wonderful. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"donnajbaker"},"reviewBody":"<p>Have loved these for as long as I can remember.  My mom always made them for us<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePopcorn"},"reviewBody":"It wasn't Thanksgiving or Christmas growing up in my house without tassies (these pecan tarts). My mother made these every year, I made these every year and now my son's girlfriend makes them every year. A few tips to make perfect tassies: 1.  Form dough in a ball, cover with cling wrap and refrigerate.  When you remove it from the refrig, cut in half, then cut each half in half. You should get 6 tarts from ea. quarter. 2. Cut parchment paper into little strips and place one in each tart form. The paper strip should extend above the rim on each side, making little handles when it's time to remove the tarts from the pan (you're welcome, no more digging these out of the pan!) 3.  Form the tart shells atop each parchment strip with a little wooden tool called a tassie tamper. You can find it on Amazon or a kitchen store. When all 24 are formed, place pan back in refrig. to chill while you make the filling. Crust will be flakier if you bake from chilled. 4. I place a half pecan on top of each before baking for a pretty finished look. Bake at 350. Enjoy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePopcorn"},"reviewBody":"Excellent recipe. The crust was so flaky! I saw that some people had left over filling, but I found that the ratio was perfect. Everyone loved them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBottle"},"reviewBody":"This recipe is a classic (& you should def. double the batch), but I add salt to my dough (pinch) and to the wet mix: a Tablespoon of molasses and maple syrup respectively.(for 1x recipe)A good tip-- hold back the pecans from the wet mix and just portion them into the mini tins separately first (1\/2 heaping tsp is good) then you pour the wet mix over and everyone gets the same amt of nuts per tassie with waaay less hassle. Chill time can be sped up by dividing the dough and rolling before chilling; or placing the dough on a shallow sheet pan. Also, cook time depends on the type of tin you use. I use a dark non-stick (still needs to be greased for this recipe) and any longer than 15 mins & these would be burnt. Last tip- cream cheese comes in 8oz pkgs...this recipe calls for 6 oz. Make sure you don't just throw the whole pkg in.I also use this dough for individual sized (reg muffin tin) egg quiches which can be frozen and stored for on the go breakfasts.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBug"},"reviewBody":"Ok great recipe loved them. I doubled the recipe and made it a 9x13 pan.  A friend has asked me to make them for her family for Thanksgiving. That to me is the ultimate compliment.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueLocomotive"},"reviewBody":"Will make these again.  I used a Pampered Chef mini tart sharper to form the \"cup\".  I used 4 oz, cream cheese because I had that much in an open package and wanted to use it up.  I added 2\/3 more Tbs. flour to make up difference.  After dough was chilled I took it out of the refrigerator and divided it into 2 pieces.  Then kept dividing into smaller pieces until I had 24 so I knew I would get the 2 dozen.  I also put some of the pecans in bottom of the cups then filled with the filling.  I used all the filling and had the correct amount.  Also sifted some confectionary sugar on the tops.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanHat"},"reviewBody":"These taste fantastic, and they are so elegant (when you can get them out of the pan.) I wonder if those of us who had trouble overfilled the cups. I noticed some reviews that said they had extra filling. It's that filling that made my tassies stick to the pan. I am also thinking there has to be a better way than rolling the dough into balls, then pressing into the pans. Next time I will try rolling out the dough and cutting circles to place into the muffin tins. I also like the idea of portioning the pecans into the cups before filling them. Next year I will try these things.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFan"},"reviewBody":"I followed the recipe exactly when I made these and was so disheartened when they wouldn't come out of the pans.  I made a big mess trying to pry each one out and had to throw the whole thing away.   And I used a non-stick pan!    Anyone who wants to make these, I would say DEFINITELY spray the pan first!    I wasted a lot of time and $ especially on the pecans.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCoathanger"},"reviewBody":"Nice good recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCocktail"},"reviewBody":"These are fantastic! They area fairly easy to make, and they taste great and look so nice on a holiday cookie tray. They are one of my favorite treats! The crust is nice and tender (yet holds together), and the filling is just so tasty. Yum!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBottleOpener"},"reviewBody":"Made 2 batches following directions to the letter the first time.  Changes I made: definitely spray pan!, bake about 15-16 minutes,only used 1\/3 c. pecans in filling (did not use remainder). Not a sweet dessert but that is sometimes a good thing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBasketball"},"reviewBody":"These are awesome!!! Oven temperature is fine. Mine were done in 20 minutes and I had no problems getting them out of the greased muffin cups.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBone"},"reviewBody":"Made these a few times now. I would agree that I had more filling than necessary and I only ended up with 18 but they are tasty. I also put a few pecans in the bottom vs the top. Husband likes them so that\u2019s a good thing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPretzel"},"reviewBody":"I sprayed the pan as directed and they popped right out. I agree with scoop08, these aren't extra sweet, which is a good change after all the super sweet holiday goodies. I too didn't use all the filling, it didn't all fit. The size is perfect for popping the whole treat in you mouth at once. I'll make these again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTurtle"},"reviewBody":"This is a great recipe.  Mine came out messy because the cookbook specifically says ungreased but they are still awesome. Next time I will spray pans as it states online.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDucky"},"reviewBody":"I have a very old cookbook that had these in there.  I made them for my 2017 Christmas cookie tray.  They went the fastest of all.  Reminds me of bite size Pecan Pie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePaw"},"reviewBody":"Mine came out burnt and dry....checked the recipe, the oven temperature is too high should be 350 degrees not 375.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"title":"Pecan Tassies","description":"Pecan tassies","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/11\/OO_CookieCountdownPecanTassies_v03.mp4","duration":"98","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/11\/OO20CookieCountdownPecanTassies20v03_1920x1080.jpg","advertising":true,"jw_id":"rY6HD8BK","jw_url":"http:\/\/content.jwplatform.com\/videos\/rY6HD8BK-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/rY6HD8BK\/poster.jpg?width=720","jw_publish_date":"11\/23\/2022"},"rms_legacy_id":"3230","romance_copy_dek":"These pecan tassies are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! \u2014Joy Corie, Ruston, Louisiana","enhanced_recipe_title":"Best Pecan Tassies","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, softened","IngredientText":"1\/2 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 ounces cream cheese, softened","IngredientText":"3 ounces cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup all-purpose flour","IngredientText":"1 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, room temperature","IngredientText":"1 large egg, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup packed brown sugar","IngredientText":"3\/4 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter, softened","IngredientText":"1 tablespoon butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dash salt","IngredientText":"Dash salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup finely chopped pecans, divided","IngredientText":"2\/3 cup finely chopped pecans, divided"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pecan-Tassies_EXPS_HCBZ22_3230_P1_MD_05_27_1b.jpg","RecipeId":3230,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Best Pecan Tassies Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"46649\" ol-id=\"T073TI0\"]","RecipeAttachmentFileName":"Pecan-Tassies_EXPS_HCBZ22_3230_P1_MD_05_27_1b.jpg","ContributorId":null,"Firstname":"Joy","Lastname":"Corie","City":"Ruston","StateDescription":"Louisiana","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. + chilling Bake: 20 min.","MinimumServingQuantity":24,"MaximumServingQuantity":24,"Yield":"2 dozen.","DigitalTitle":"Best Pecan Tassies","SubmittedTitle":"Tassies","RecipeTypeId":1,"AverageRating":4.5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_HCBZ22_3230_P1_MD_05_27_1b.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":20,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Tassies","OriginalSourceProject":"Tassies","ContestPlacement":"South Winner","Trailer":null,"Metadescription":"You might want to double the recipe for these pecan tassies if you're taking them to a party\u2014they tend to disappear in a hurry!","DigitalHeadnotes":"These pecan tassies are very good for parties and special occasions. 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","NoOfRatings":22,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Pecan-Tassies_EXPS_HCBZ22_3230_P1_MD_05_27_1b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Pecan-Tassies_EXPS_HCBZ22_3230_P1_MD_05_27_1b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Pecan Tassies Tips","TipText":"<h3>How much filling should you put in each of the pecan tassies? <\/h3>Give or take a tablespoon or so to fill these tassies\u2014it depends on how well you shape your dough into the pan. Be sure to add enough filling, but not too much that it overflows when baking.\r\n<h3>How can you remove pecan tassies from the muffin tin? <\/h3>Be sure to grease your mini <a href=\"https:\/\/www.tasteofhome.com\/collection\/muffin-tin-uses\/\">muffin tin<\/a>. Doing so, in addition to the butter in the dough, should help these come out of the pan easily. If they stick, just run a sharp knife around the edge of each muffin cup. \r\n<h3>How can you make pecan tassies your own? <\/h3>Add you favorite nuts, like walnuts or cashews. You can also try adding mini <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-chocolate-chips\/\">chocolate chips<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pineapple-coconut-tassies\/\">pineapple and coconut<\/a>.<br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/rcobbins\/\">Rashanda Cobbins<\/a>, Taste Recipes Food Editor<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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