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White Lily

Pecan Tassies


10 min


25 min


24 servings


1 (3 oz.) pkg. cream cheese softened3/4 cup packed brown sugar
1/2 cup butter plus 1 tbsp. softened, divided1 tsp. vanilla extract
1 cup White Lily® Enriched Bleached All Purpose Flour 1/8 tsp. salt
1 large egg 1 cup chopped pecans


  1. 1.
    BLEND cream cheese and 1/2 cup butter. Stir in flour just until blended. Chill about 1 hour.

  2. TIP
    Dough can be made ahead and chilled up to 3 days.

  3. 2.
    HEAT oven to 325°F.

  4. 3.
    SHAPE dough into 24 one-inch balls; press into ungreased 1 1/2-inch muffin cups or tart pans (to make a shallow shell).

  5. 4.
    BEAT egg, brown sugar, 1 tablespoon butter, vanilla and salt.

  6. 5.
    SPRINKLE 1/2 cup chopped pecans over dough in muffin tins. Add egg mixture; sprinkle with remaining pecans.

  7. 6.
    BAKE 20 to 25 minutes or until set. Cool in pans on wire rack.