These Pecan Tassies are so easy to eat!
When I was a little girl $1.00 meant a lot to me. It meant even more at the corner store around the corner. For a dollar I could get a .25 Jungle Juice, .10 pack of Beef Ramen Noodles, .25 Oatmeal Cream Pie, and another Little Debbie cake or an assortment of candies. I know, this is the diet for Little Champions. I couldn’t and wouldn’t dare to eat that stuff now. My body can’t burn it off like it use to. Anyway, I use to also buy those Little Debbie Snack Cakes called Pecan Rolls. Do you know what I am talking about? They weren’t cinnamon rolls but they were rolled like them with pecan pieces in the middle and some sort of sweet glaze around it. I don’t know if they sell them anymore but I use to love eating those for breakfast. Those and Donut Sticks. Man, I know it seems that I was improperly nourished as a child, but believe me, when you are in a house and you are forced to eat liver with onions, black-eyed peas, and stewed tomatoes my little side diet helped me to pack on a few pounds. That is what these Pecan Tassies remind me of (the Pecan Rounds I was just talking about).
Don’t these cookies look like Christmas? I know that was super random, but they do. They look like a treat you will find at a Christmas party. Speaking of which, it is that time of year again where we tend to pack on 15 pounds before we all starve ourselves at the beginning of the year to lose it all again. So, if you are in the market for collecting different cookie recipes or sweet treat ideas, these are perfect! They are super easy to make and every one will love them. They kind of taste like mini pecan pies, instead they are called Pecan Tassies. I wonder where they came up with the word “tassie”. Tassie sounds like a strippers stage name or something that strippers wear. I’m just saying. I guess if you are creative enough you can strip for your husband and wear these on a non-disclosed body part. Until then, just eat them like normal people.
- ½ c. unsalted butter, softened
- 4 oz. cream cheese, softened
- 1 c. flour
- ¼ c. yellow cornmeal
- 1 tsp. sugar
- ¼ tsp. salt
- 1 tsp. cinnamon
- ⅔ c. pecans, chopped
- ½ c. dark brown sugar, packed
- 1 tbsp. butter, melted
- 1 tbsp. light corn syrup
- 1 tsp. vanilla extract
- ⅛ tsp. salt
- 1 large egg, lightly beaten
- In a large bowl, combine butter and cream cheese for dough; beat at medium speed with an electric mixer until smoother. Slowly add flour, cornmeal, sugar, salt, and cinnamon. Beat until you see thick clumps of dough and use your hands to form the clumps into a big ball of dough. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven 350 Degrees and spray or grease a 12 count cupcake tin and set aside.
- Flour your hands and shape the dough into 20-24 mini balls. Place each ball in a prepared cupcake tin. Use your fingers and press the dough into the bottom and up the sides.
- In a small bowl, combine the pecans,, brown sugar, melted butter, corn syrup, vanilla, salt and egg for filling; stir well. Spoon a ½ tbsp of the pecan mixture into each tin of dough. Don't overfill.
- Bake until filling is set and crust is lightly browned, 20 minutes. Let cool on a wire rack for 5 minutes. Run a knife around edges of crust. Gently remove tassies from muffin cups and let cool completely on a wire rack.