These bite-sized pecan tassies are a decadent cross between a shortbread cookie and pecan pie.
The filling is a mix of brown sugar, maple syrup, vanilla, and bourbon.
Caitlin Bensel; Food Stylist: Torie Cox
What Is A Tassie?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The wordtassiecomes from the Scottish term for a small cup, derived from the Frenchla tasseof the same meaning.
Freeze for up to two months for longer storage.
Bring to room temperature or warm before serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
They store well, so there’s no excuse not to make some soon.
Make dough:
In a bowl, beat together butter and cream cheese until fully incorporated.
Add flour and ground pecans and mix until a shaggy dough forms.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Chill dough:
Use your hands to press the dough into a solid mass.
Cover with plastic wrap, and refrigerate for 1 hour.
Prepare oven and mini muffin pan:
Preheat oven to 350F.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Grease a 24-cup mini muffin pan with cooking spray.
Press dough into muffin cups:
Scoop 1 tablespoon of dough into each muffin cup.
Use your fingers to evenly press dough into the bottom and up the sides of each muffin cup.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Transfer muffin tin to freezer while making the filling.
Add pecans and filling to pastry cups:
Remove muffin tray from freezer.
Place 1 teaspoon of chopped pecans in each of the muffin cups.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Pour the filling over the pecans until it almost completely fills the pastry cups.
Allow to cool before removing pecan tassies from muffin pan with an offset spatula.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
