Pecan Tassies

Pecan Tassies

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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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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.


  1. 157 Ratings

Most helpful positive review

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 ...

Most helpful critical review

These turned out to taste good, but DIDN'T look good. I took these to a party, friends admitted that they were hesitant to sample these due to their appearance, but upon tasting them, they thoug...

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.

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