The Pecan Tassies are very good to have at parties or occasions and are made in large quantity because you can get run out of them in no time. The Pecan Tassies are a childhood favorite and a perfect way to satisfy all the children at your place at a birthday party or some other event.
Trisha Yearwood has made it easy to prepare these tassies in no time. The only time this recipe takes is the time of refrigerating the dough to let it settle in a good manner.
These tassies are considered to be in between the cookies and pies. There is no sugar in the dough and it is completely buttery and creamy. Let your people fall in love with this dish by carrying it out in the best way possible.
INGREDIENTS
- 1/2 cup unsalted butter (at room temperature)
- 1 tbsp melted butter
- 1 (3-ounce package) Cream Cheese
- 1 cup all-purpose flour
- Non-stick cooking spray
- 1 large egg
- 3/4 cup light brown sugar
- 1 tbsp vanilla extract
- A pinch of salt
- 1/2 cups Pecans, finely chopped
Instructions to make Pecan Tassies By Trisha Yearwood’s recipe
- Take charge of an electric beater because that is the main thing that you are going to use in this recipe.
- Blend the butter properly in a bowl and then add cream cheese in this blended butter.
- Also, beat the cream cheese in the beaten butter properly.
- In the next step mix the flour and stir it well in the mixture.
- It forms a thick consistent batter. Cover the top of the bowl with foil wrap or plastic wrap and keep it in the refrigerator for an hour.
- Preheat the oven. Spray the muffin pans with a non-stick spray to avoid the sticking of the material to the bottom.
- Take a large mixing bowl and stir the melted butter, eggs, brown sugar, and vanilla. Also, add in salt. Mix well and set aside.
- Take the dough out of the refrigerator and divide it into portions to shape them according to the muffin cup.
- Then fill each cup with the egg mixture with a single tablespoon in each.
- Then bake these cups filled with material for 25-30 minutes.
- Cool and remove from the pans.
FAQs?
Why do my Pecans Tassies stick to the pan?
When the Pecan Tassies get hard, they get stuck to the pan. To remove them from the pan, heat it and then use a knife gently to separate them.
Can we refrigerate the Pecans?
There is no need to refrigerate the Pecans. For storing them for several days, keep them in an air-tight container.
Pecan Tassies Recipe Trisha Yearwood
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 tbsp melted butter
- 1 3-ounce package Cream Cheese
- 1 cup all-purpose flour
- Non-stick cooking spray
- 1 large egg
- 3/4 cup light brown sugar
- 1 tbsp vanilla extract
- A pinch of salt
- 1/2 cups Pecans finely chopped
Instructions
- Take charge of an electric beater because that is the main thing that you are going to use in this recipe.
- Blend the butter properly in a bowl and then add cream cheese in this blended butter.
- Also, beat the cream cheese in the beaten butter properly.
- In the next step mix the flour and stir it well in the mixture.
- It forms a thick consistent batter. Cover the top of the bowl with foil wrap or plastic wrap and keep it in the refrigerator for an hour.
- Preheat the oven. Spray the muffin pans with a non-stick spray to avoid the sticking of the material to the bottom.
- Take a large mixing bowl and stir the melted butter, eggs, brown sugar, and vanilla. Also, add in salt. Mix well and set aside.
- Take the dough out of the refrigerator and divide it into portions to shape them according to the muffin cup.
- Then fill each cup with the egg mixture with a single tablespoon in each.
- Then bake these cups filled with material for 25-30 minutes.
- Cool and remove from the pans.
