Nutritional Info

Nutrition Facts

Serving Size 1 (7g)

Calories 24
Calories from Fat 0 (2%)
Amount Per Serving %DIV
Total Fat 0.1g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0.2mg 0%
Potassium 7.2mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 0.2g 1%
Sugars 0g
Protein 0.7g 1%

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Recipe Description
If you don't have four mini muffin pans, you can bake these in batches. Keep the extra dough chilled until you're ready to use it.
Prep time
40 min
Cook time
20 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1/8 Teaspoon(t)  salt
2 Teaspoon(t)  vanilla extract
2 Tablespoon(T)  butter, melted
2   large eggs
1 1/2 Cup(c)  pecans, chopped
1 1/2 Cup(c)  brown sugar, firmly packed
2 1/2 Cup(c)  all purpose flour
8 Ounce(oz)  cream cheese, softened
1 Cup(c)  butter, softened


Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls, and place on a baking sheet. Cover and chill 1 hour. Place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell. Whisk together brown sugar and next 5 ingredients. Spoon into tart shells. Bake at 350 degrees F for 20 minutes, or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans. Cool on wire racks 20 minutes or until completely cool.

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