Reviewed: Jan. 6, 2012

This recipe was wonderful and easy! Very good-very easy-VERY RICH! I made these for Christmas. I actually doubled it, and all of them were gone within 2 days!! On about half of them, I dropped in 2-3 chocolate chips into each cup before adding the pecan filling. That was a good addition. I will definitely make these again. Also, in order to make the wells in the dough, I used the handle of my wooden citrus juicer and it was perfect.

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SOSARA77

Cooking Level: Expert

Living In: Morris, Illinois, USA

Reviewed: Jan. 2, 2012

I found this excellent, wonderful, flaky and moist mini pecan dreams!!!...My boyfriend took these to work and shared with everyone. I am making my another batch today. I have put this one in my recipe box. Very easy to make and put together!!! It's a keeper!!!

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Renee

Reviewed: Jan. 1, 2012

I personally thought these were pretty good, but everyone else who had them couldn't stop raving about them. I did overfill my tins with crust and filling, so they did not look very pretty. However, I had people coming back to my desk at work the next day asking if I had anymore left.

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booksaremycrack

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Dec. 29, 2011

Out of dozens of other cookies these were the first to go. The only change I made was using butter in place of margarine. the crust was flaky & the filling stayed goey & rich. thanks for sharing your recipe!

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Marina

Reviewed: Dec. 19, 2011

I made these for a cookie exchange and everyone enjoyed them!

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Teresa

Cooking Level: Intermediate

Reviewed: Dec. 13, 2011

These are the BEST!!!!!!! Btw, I always use unsalted butter unless told otherwise. Esp. when baking.

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STACEY SHANAHAN

Cooking Level: Expert

Home Town: Troy, New York, USA

Living In: Rexford, New York, USA

Reviewed: Dec. 8, 2011

I am sooo impressed with these little gems! I baked them for a Christmas party we are attending tonight and I can't wait to serve them. They taste so good and look really cute. I didn't change or amend anything. I will make them again for sure.

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idabug

Reviewed: Dec. 4, 2011

I added 1/4 cup Bacardi Gold and 2 teaspoons rum extract to the filling, allowed the filling to sit in the fridge overnight to develop, and then filled the tarts and baked them the next day. I took them to a cookie exchange as Rum Pecan Tassies. You can also double this recipe, but double the rum and extract when you do. My girlfriends loved them.

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heidibsmom

Reviewed: Dec. 3, 2011

I never baked a cookie from scratch before and these were my first attempt. They require a lot of love to make them and ended up taking me a good 2 hours for the 60 servings. My ending count was 80 cookies. These are so tasty and remind me of when my mom used to make them :-D Only difference I made was I used 2 sticks of margarine and 2 sticks of butter just because I wanted to save a couple sticks of butter for other cookies.

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mariusvamp

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Nov. 17, 2011

I've been making this Pecan Tassie recipe for over 20 years! The only thing I do different now is 2 cups of butter instead of margarine (hard to find). They're still delicious!

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