Butter<\/strong>. One stick of butter for the dough, plus two additional tablespoons to melt and use in the pecan pie filling. So, you need slightly more than one stick of butter for this recipe.<\/li>\n\n\n\n

Cream Cheese<\/strong>. The base of a pecan tassie cookie is the cream cheese dough. Cream cheese makes pie dough tender, flaky and have the slightly tanginess to it. It’s so delicious, you might want to check out my Raspberry Pie Cookies<\/a> recipe, because it uses the same dough! We need half a brick (or 4 ounces) of cream cheese.<\/li>\n\n\n\n

Flour<\/strong>. Just one cup of all-purpose flour for the dough.<\/li>\n\n\n\n

Egg<\/strong>. Two large eggs, beaten for the filling.<\/li>\n\n\n\n

Brown Sugar.<\/strong> I use molasses-rich brown sugar for the filling of these cookies because this is also what we use in pecan pie to make a moist mixture.<\/li>\n\n\n\n

Whiskey<\/strong>. Depending on where you are in the South, sometimes these cookies have a splash of whiskey in them. If that’s not your thing, use the same amount of vanilla extract in its place. If it’s your thing, use 1 teaspoon.<\/li>\n\n\n\n

Why you’ll love this Recipe For Pecan Tassies<\/h2>\n\n\n\nThis old-fashioned holiday cookie is like a little bite of pecan pie in a flaky crust. If you love pecan pie, you will love it in bite-size cookie form!<\/p>\n\n\n\n

Pecan Tassie Tips<\/h2>\n\n\n\nDough<\/strong> – If you’re having trouble getting the dough to form in the mini muffin pan, let it warm up at room temperature for a few minutes. It should not be cracking when you’re pushing it into the cups. If it is, it’s too cold.<\/p>\n\n\n\n

Pecan Tassie Recipe Serving Suggestions<\/h2>\n\n\n\nTuck these pecan tassies into any Christmas cookie tin, or serve them on a holiday buffet with dollops of whiskey-flavored whipped cream.<\/p>\n\n\n\n

Pecan Tassie storage<\/h2>\n\n\n\nThese cookies keep at room temperature for up to 2 days, but can be prolonged in the fridge for another 2 days. Beyond that, they might become overly soggy.<\/p>\n\n\n\n

Why you’ll love this Recipe For Pecan Tassies<\/h2>\n\n\n\n
This old-fashioned holiday cookie is like a little bite of pecan pie in a flaky crust. If you love pecan pie, you will love it in bite-size cookie form!<\/p>\n\n\n\n

Pecan Tassie Tips<\/h2>\n\n\n\n
Dough<\/strong> – If you’re having trouble getting the dough to form in the mini muffin pan, let it warm up at room temperature for a few minutes. It should not be cracking when you’re pushing it into the cups. If it is, it’s too cold.<\/p>\n\n\n\n

Pecan Tassie Recipe Serving Suggestions<\/h2>\n\n\n\n
Tuck these pecan tassies into any Christmas cookie tin, or serve them on a holiday buffet with dollops of whiskey-flavored whipped cream.<\/p>\n\n\n\n

Pecan Tassie storage<\/h2>\n\n\n\n
These cookies keep at room temperature for up to 2 days, but can be prolonged in the fridge for another 2 days. Beyond that, they might become overly soggy.<\/p>\n\n\n\n