Pecan Tassies Recipe from our Top 10 Favorite Holiday Cookies article.
- 1 cup + 2 Tbsp. unsalted butter, divided
- 8 oz. cream cheese, softened
- 2 1/2 cups all-purpose flour
- 1 1/2 cups brown sugar (firmly packed)
- 2 large eggs
- 2 tsp. vanilla extract
- 1/8 tsp. salt
Grease mini-muffin pans. Set aside.
Beat 1 cup of the butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add the flour, beating at low speed. Shape the dough into 48 balls, and place on a baking sheet; cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350°F. Place the dough balls into the muffin pans, and press into the bottoms and up the sides.
Melt the remaining 2 Tbsp. of butter and whisk together with the brown sugar, pecans, eggs, vanilla and salt. Spoon into the tart shells. Bake for 20 minutes, or until the filling is set. Cool completely in pans on wire racks. Remove from pans and let rest on wire racks for an additional 20 minutes.
See what other cookies made the Top 10 Holiday Cookie list visit here.
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