Pecan Tassies

Prep Time:
10 min
Cook Time:
25 min
Total Time:
2 hr 15 min
24 servings


  • 1 (3 oz.) package cream cheese, softened
  • 1/2 cup butter plus 1 tbsp., softened, divided
  • 1 cup White Lily® Enriched Bleached All-Purpose Flour
  • 1 large egg
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup chopped pecans


  1. BLEND cream cheese and 1/2 cup butter. Stir in flour just until blended. Chill about 1 hour.
  2. Dough can be made ahead and chilled up to 3 days.
  3. HEAT oven to 325°F.
  4. SHAPE dough into 24 one-inch balls; press into ungreased 1 1/2-inch muffin cups or tart pans (to make a shallow shell).
  5. BEAT egg, brown sugar, 1 tablespoon butter, vanilla and salt.
  6. SPRINKLE 1/2 cup chopped pecans over dough in muffin tins. Add egg mixture; sprinkle with remaining pecans.
  7. BAKE 20 to 25 minutes or until set. Cool in pans on wire rack.


Serving Size (1/24), Calories 130 (Calories from Fat 80), Total Fat 9g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 25mg, Sodium 25mg, Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 6g), Protein 1g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

To prevent cookies from browning too quickly on the bottom, place an empty baking sheet in the oven under the sheet with cookies.

Baking Tip

Place unbaked cookies at least 2 inches apart on baking sheets to allow room for spreading.