Saturday, December 11, 2010

Easier Than Pie

I don't know where this recipe originally came from.  These cookies are like little pecan pies, but because the crust-to-filling ratio is higher, they are not quite as sweet.

Pecan Tassies

3 ounces cream cheese
1/2 cup butter
1 cup sifted flour

Soften cream cheese and butter; blend together.  Stir in flour.  Chill for one hour.  Shape into 1-inch balls. Place the dough balls in 1 3/4 inch muffin tins and press the dough against the bottoms and sides to form little tart shells.

2/3 cup broken pecan pieces

Divide half the pecans among the shells.  Set the rest of the pecans aside.  Preheat the oven to 325 degrees.

1 egg
3/4 cup brown sugar
1 tablespoon butter
1 teaspoon vanilla
dash salt

Beat filling ingredients together until just smooth.  Pour into the muffin tins.  Top with the remaining pecans.  Bake for 25 minutes or until the filling sets.  Cool before eating.  Makes about two dozen. 

"When someone asks if you'd like cake or pie, why not say you want cake and pie? " ~Lisa Loeb


  1. Wow, these sound delicious!
    Something else to put on my must-do list.
    Inevitably they'll end up on my hips, but oh well ... tis the season!

  2. Yes, I just plan to gain a few pounds every year between Thanksgiving and New Years and diet them off in January!