Brown Sugar Pecan Tassies
Pecan Tassies are such a classic treat! Loaded with crunchy nuts and warm brown sugar, encased in tender pastry. Just like pecan pie, in cookie form!
This is a sponsored post, written by me and created in partnership with Domino® Sugar. All opinions expressed herein are straight from my heart.
Now that fall is upon us, I’m starting to really look forward to those warm, toasty flavors that are so beloved at this time of year.
Brown sugar is one of the most comforting things I can think of, as the leaves begin to change, you start to feel that nip in the air, and our thoughts turn towards all things cozy.
So for today’s post, I’m sharing one of my husband’s absolute favorites: Pecan Tassies.
My husband LIVES for these kinds of treats. Pecan pie is his absolute favorite, and these little cuties are just like pecan pie, in cookie form!
WHAT ARE PECAN TASSIES?
Pecan tassies are a bite-sized cookie that is just perfect for this time of year.
They’re loaded with crunchy nuts, in a sweet, gooey filling that tastes almost like a soft praline or caramel. The filling is encased in a tender cream cheese pastry that’s so delicate it practically melts in your mouth.
These pecan tassies are a total classic, and to me, they just scream fall!
Brown sugar is the signature ingredient of this recipe, and when I bake, it’s always Domino® Sugar for me.
I’ve been baking with Domino® Sugar ever since I can remember. It is THE sugar in the Philadelphia area, where I live. It’s always my number one choice because it’s soft and moist, and it produces pecan tassies that are more dense and chewy.
Domino® Sugar has been preferred by professionals for over 100 years, because it’s made from pure sugar cane, with no artificial additives.
HOW TO MAKE PECAN TASSIES
To make these cute little treats, you’ll start with the pastry. It’s super-easy to make from scratch, with just 4 simple ingredients.
First, beat the cream cheese and butter together until smooth. Then, just stir in the flour and salt until the dough forms a ball.
With this recipe, you can either make the traditional, small pecan tassies (in a mini-muffin pan), or a jumbo version (made in a standard-sized cupcake pan). If you’re making small pecan tassies, divide the dough into 24 equal portions. If you’re making jumbo pecan tassies, divide it into 12 portions.
Then just press the dough into the bottom and up the sides of the wells of your pan. I like to do this with a wine cork. (See the video below.) It just makes it really easy to form that little well in the center.
Into the well goes the filling. It’s made from a beaten egg, that soft, moist brown sugar, some melted butter, a touch of vanilla, and salt. Oh, and my secret ingredient: bourbon whiskey! It’s totally optional, so you can leave it out if you’d like, but I just love the way it complements the other flavors.
Stir the nuts into this sweet and gooey filling, then spoon it into your pasty cups. Top each with a pecan half, and bake!
HOW LONG WILL PECAN TASSIES KEEP?
These cookies store beautifully, just sealed in an airtight container. You can keep them at room temperature for up to a week, or in the refrigerator for 2 weeks.
They can also be frozen! Just wrap them well so they don’t pick up any funny odors from the freezer. They’ll keep nicely for several months. Let them thaw at room temperature, then serve.
THE MARTHA BAKES SWEEPSTAKES, BROUGHT TO YOU BY DOMINO® SUGAR
I was inspired to create this recipe by none other than Martha herself. Her recipes are always top-notch quality, beautiful, and sophisticated, and that is what I really strive for too. Martha has always been such a huge inspiration to me!
I’m so happy to announce that Domino® Sugar has partnered with Martha Stewart and her show Martha Bakes, to offer YOU a chance to win a trip to New York City to meet Martha!
One lucky winner will attend a live taping of Martha Stewart’s Emmy®-nominated cooking show, Martha Bakes, plus take part in an exclusive meet-and-greet with America’s most beloved expert baker and teacher.
The sweepstakes ends September 12, 2018, so head right over to www.marthabakesnyc.com to enter, right away!
And when you make these pecan tassies, be sure to share them on Instagram, with the hashtag #imsomartha, so we can all see! Don’t forget to tag @dominosugar too!
- 4 ounces cream cheese
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- Preheat the oven to 350 degrees F.
- Beat the cream cheese and butter together until smooth.
- Add the flour and salt, and mix until smooth.
- Divide the dough into 24 equal portions (or 12 if making jumbo pecan tassies), and place in the wells of an ungreased mini-muffin pan (or cupcake pan for jumbo pecan tassies).
- Press the pastry into the bottoms and up the sides of each of the wells.
- Spoon in the filling.
- Beat the egg in a small mixing bowl.
- Add the Domino® Light Brown Sugar, melted butter, bourbon (if using), vanilla, and salt, and whisk to combine.
- Fold in the chopped pecans, and spoon the mixture into the prepared pastry shells.
- Top each pecan tassie with a pecan half.
- Bake for 25 minutes (for small tassies), or 30 minutes (for jumbo tassies).