Pecan Tassies

Pecan Tassies


"These little tarts are a great hit - and look beautiful on a holiday tray!"


40 m servings 166 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
  3. In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
  4. Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.
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  1. 157 Ratings


These are my favorite cookies to make during Christmas time. I do use real butter instead of margarine though, as everyone seems to prefer it. Also, to save time, after rolling the dough into ...

These are absolutely delectable! However, it took me over two hours to make them all (and I had 4 pans!). And just a tip-- this recipe made more like 7 or 8 dozen. Also, I would highly recommend...

I have to say this is my husband and I's new favorite cookie recipe. These are so good! Just a warning to first time baker's of Pecan Tassies, they are very labor intensive! I would definitely r...

These are sooo good. The dough does need to be chilled for atleast one hour for handling reasons. But please use real butter instead of the fake stuff. Be careful when removing from pans, use a ...

Wonderful! They are very easy to make, although I would definitely recommend a nut chopper or food processor if you don't have one! I cut the dough recipe in half and there was still plenty. Eve...

They were a bit difficult to remove from the mini-muffin pan since the crust is so delicate. I have made them again but instead of making the dough, I have used phyllo tartlet shells and they ar...

I had never made these before. I just bought the Pampered Chef tartlet pan and press and this recipe was so easy to do! I served them at a PC party I held at my house and EVERYONE loved them a...

These are fantastic.. I also made them substituting chopped walnuts when I realized I didn't have any pecans...also very good. And I dusted then with powdered sugar when they were cool.. Defini...

I'm always looking for ways to use my mini muffin tins, this was a great way! These are delicious, especially when warmed in the microwave and topped with ReddiWhip.