Didn’t get enough pecan pie at Thanksgiving? These miniature tassies—single, indulgent bites of chopped nuts wrapped in cream-cheese pastry—will hit the spot.
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
1980s Recipes + Menus
Pecan Tassies
April 1985
- 1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened slightly
- 3 ounces cream cheese, softened slightly
- 1 cup all-purpose flour
- 1 large egg
- 3/4 cup firmly packed light brown sugar
- 1/2 cup chopped pecans
- 1/8 teaspoon vanilla
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In a bowl combine 1 stick of the butter and the cream cheese, stir in the flour, and form the dough into a ball. Divide the dough into 24 pieces and press the pieces into the bottom and up the sides of 24 small (2-tablespoon) muffin tins. In a small bowl beat the egg lightly with the brown sugar and stir in the pecans, the remaining 1 tablespoon butter, the vanilla, and a pinch of salt. Divide the filling among the pastry-lined tins, bake the tassies in a preheated 350° F. oven for 25 minutes, or until the filling is puffed slightly and the pastry is golden, and let them cool on a rack. Makes 24 confections.
- Keywords
- favorite cookies 1941-2008,
- winter holidays,
- cookies,
- dessert,
- nuts
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