Pecan Tassies

This is an easy to make, tasty dessert with an impressive presentation. The dough is very simple (only three ingredients!) and is easy to work with as well. I wouldn't describe this recipe as labor intensive, but you do have to stand there and press 24 balls of dough into 24 mini muffin tins. It's not hard, but it takes a few minutes. This is the first recipe I made in my new mini-muffin tin and I was quite impressed. Also, since my pan was non-stick, the tassies popped right out. These freeze well.

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These were great and would have been better if I would have thinned the crust out more when pressing it in the mini muffin pan. Nest time I think I will also refrigerate the dough beforehand to make it easier to work with. It gets a little crumbly when just at room temp.

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Sooo good, yet simple! I halved the recipe, and used white onions since that's all I had. I also used white vinegar instead of balsamic, which, again, I didn't have, as well as dried parsley! This sauce tasted great with fusili. Thanks!

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these are great so glad I found the recipe as I has lost mine and wanted to make them for my book club.

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These were wonderful. I made them for my son's 2nd grade class, for their Thanksgiving celebration. Handheld, they were perfect for little fingers, and 2 bites is just the right size, when there is more than 1 thing for sampling. I followed the recipe as written, and had 24 tassies to share! Thanks for sharing a great recipe, Joyce Heddin!

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What a hit! I will definitely be making more of these before Christmas. Everybody loves them. DH is a man of few words when it comes to food. But, after tasting the Pecan Tassies, he really gave me huge compliments (more than on any other cookie I've made). So I must pass this compliment on the you, Joyce. The tassies came out of the teflon mini-muffin tin quite easily. Next time I make them, I'm going to increase the crust ingredients by 1/4 so the side crusts won't be quite so thin. Pecan pie is not my favorite, but these are so-o-o good! I still can't believe that such a delicious, fancy cookie can be made with such simple ingredients. I love how the top of each one gets a little crispy. I'm really glad that I chose this recipe for Let's PARTY. Thanks, Joyce

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Husband loves these! I have made several them times. Perfect and easy recipe. Thanks Joyce for sharing!

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Very similar to a recipe I lost years ago. If you don't get the dough totally up the sides, the filling will overflow and stick to the rim making it hard to get them out. We lost three (shucks - forced to eat the rejects). They are awesome - Thanks!

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Tasty and simple! My suggestions are to press the dough against the bottom and sides of of the pan to make "mini cups". I placed about 1 heaping teaspoon of filling in the cup. I used a non stick pan but still had to slide my knife around the cup to loosen it. It was totally worth the work! I was never able to eat just one.

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This recipe is phenomenal -- it has received rave reviews from all of my co-workers and my family! I had never made pecan tassies, and this recipe was very easy, with few ingredients - perfect for a novice chef, such as myself. I would suggest that you keep the dough in the fridge, and only take out a small bit at a time, as you need it. Also, it made more filling than was needed, but only fill the cups 3/4 of the way (I am still cleaning the pecan mixture from the bottom of my stove). With those tips in mind, this is a simple recipe that is both delicious and makes a beautiful presentation. Thank you, Joyce! :)

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I hate to give these such a low rating because it was really my fault they didnt turn out..I think. I followed the recipe but I ignored the whole don't use dark coated pans and I did. I assume thats why they fell apart. Other than them falling apart, I scooped one out of the tin and ate it anyways and it tasted good! I guess its just my fault they didnt turn out :(

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These were so divine. What an easy recipe! I made the dough in a food processor (because I'm lazy). I did refrigerate the dough, but I had to let is sit at room temp before it was workable. I had a bit of trouble getting a couple of them from the pan, so I ate them. Problem solved.

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I made these for my daughter's school bake sale. The first batch I refridgerated the dough as suggested and found it hard to work with. The second batch I did not refridgerate the dough and it worked much better. I also think the next time I make these(and there will be a next time!)I will try paper muffin wrappers. They were hard to get out of the pan intact.

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Definatly a 5 star worthy recipe. Very simple, delicious and one that my daughter enjoyed helping make. Next time I make them I'm going to try a shot of whiskey in the filling or maybe some orange zest. Thanks for a great recipe.

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Delicous and easy!! I don't have a mini-muffin pan, so I only divided the dough into 12 balls and made them in a regular muffin tin. I paid attention to the other reviewers and pressed them fairly thin into the bottom & up into the sides to make little cups. I kept checking them & pretty much had to double the cooking time since they were larger. My DH's eyes grew wide as he bit into the first one !! Yum!! They were like mini pecan pies!! My DS & DH have both requested these again! Thank you for such a tasty & quick dessert!!

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You really made my mom's day! She had lost her recipe, thank you so much for sharing yours! They were terrific!

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this is the recipe i always use...perfect!

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My mother in law is famous for her tassies and this reciepe was just like hers. But it does take some practice in knowing how much dough to put in and how much filling to put in also. Some of the tassies were perfect, some look like a giant bug, that that was my fault. Will be making this again.

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THE BEST EVER!!! I followed Alexi's Mom's tip about refrigerating the dough and it worked out perfectly. If you have a "tamper" (one came with my food processor), it's useful in spreading the dough evenly in the cups.

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