By Tessa Pulyer Posted on

My Favorite Cookie Recipe | Virtual Holiday Cookie Exchange

Growing up, every year at Christmas, my mother made these delicious cookies called Pecan Tassies. I hate the name but I absolutely adore the cookies. They are like little tiny pecan pie bites. The center is sweet an goey and the outside is rich with a slight tartness from the cream cheese that is a perfect balance for the sweet inside. When I first had to go gluten free, I didn’t realize how easy these cookies would be to convert to a gluten free cookie but it’s only a matter of switching out the flour. Since the cookies do not require the stretching ability that is inherent in gluten, I just use a gluten free baking flour in a 1 to 1 measure and they come out great. Enjoy!

These cookies should be cooked until they are a bit darker than mine shown here.

Pecan Tassies

This recipe was adapted from the Better Homes and Garden Recipe which never provides enough of the filling. More filling is better for a tasty bite, so this adaptation makes more filling.

Pastry:

½ cup butter, softened
1 3 ounce package
cream cheese,
softened
1 cup all-purpose flour

——————————

Filling:
1 egg
1 cup packed brown
sugar
1½ tablespoons butter,
melted
½ cup coarsely
chopped pecans

Directions:

  1. Preheat oven to 325°F.
  2. For pastry: In a mixing bowl beat the ½ cup butter and cream cheese until combined. Stir in the flour. Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1¾-inch muffin cups. I use a melon baller and it is just the right size.
  3. For pecan filling: in a bowl beat egg, brown sugar, and the 1½ tablespoons melted butter untilcombined. Stir in pecans. Spoon about 1 heaping teaspoon of filling into each pastry lined muffin cup. Bake for 25 to 30 minutes or until pastry is golden and filling is puffed.
  4. Cool slightly in pan. Carefully transfer to a wire rack and let cool. Makes 24 cookies

For Gluten-Free folks like me

The only change I have to make to change this cookie to gluten free is to substitute the flour for a gluten-free baking flour. In the US, there are many brands that have a 1 to 1 gluten free flour which substitutes as the recipe indicated. The taste of the cookie is practically identical.

Be sure to visit Staci Troilo’s Blog for more cookie recipes.

40 Replies to “My Favorite Cookie Recipe | Virtual Holiday Cookie Exchange”

  1. Sheri Dye says:

    I’ll have to try these some time.. I’m not a big fan of pecans, myself, but everyone in my family loves them and even have several of the trees in their yard.
    I’m particularly fond of pfeffernusse cookies around Christmastime but I’ve never made them.
    Thank you for sharing this with us, Tessa!

    Liked by 1 person

      1. Sheri Dye says:

        I’m pleasantly surprised, this is the first time anyone’s even known what they are.. And I do too! But I like the dark spiced flavor the most.

        Liked by 1 person

        1. Lady Tessa says:

          I first picked up a box of them because I thought they were pecan sandies which my mom also makes at Christmas. The texture was similar but as you said, the pepper and other spices gives it a much different yummy flavor.

          Liked by 1 person

          1. Sheri Dye says:

            The pecan sandies, that’s the recipe you shared, right? I’ve never had them but I’ll definitely have to change that.. I know my entire family would love them!
            And the pfeffernusse aren’t for everyone, probably too much going on, but I think they’re addictive. Glad to see someone else enjoys them, too!

            Liked by 1 person

  3. Mischenko says:

    I’m not a pecan fan, but those look scrumptious! I’ll add it to my book. Thanks for sharing it!

    Liked by 1 person

  4. Pingback: The Virtual Cookie Exchange is Here! 🍪 🎄 #Christmas #cookies #baking | Staci Troilo
  5. Staci Troilo says:

    I love pecan tassies. My mom used to make them with walnuts, instead. Both ways are delicious. And I agree… the 1-to-1 GF flour does a great job as an AP flour substitute. Thanks for sharing this recipe, Tessa.

    Liked by 1 person

    1. Lady Tessa says:

      I’ve never had them with walnuts. That would be interesting. The nut flavor should be more powerful. Hmmm… I might have to try that some time.

      Liked by 1 person

      1. Staci Troilo says:

        It’s definitely a stronger flavor. You need to like nuts to like those. I didn’t so much as a kid but love them now. I bet hazelnuts would be fabulous, too.

        Liked by 1 person

  8. Teri Polen says:

    I was never a fan of these growing up – have no idea why, because I love pecans – but I tried them last week at a party and they were awesome. Thanks for the recipe, Tessa!

    Liked by 1 person

  9. Michele Jones says:

    Tessa, I am a big fan of tassies. As Staci’s sister, we enjoyed eating our mother’s walnut tassies every year. I’ll bet they would be good with some chocolate on top. Thank you for sharing your recipe.

    Liked by 1 person

    1. Lady Tessa says:

      I’vevseen them with chocolate on top and I was debating on trying them like that or to put chocolate in the filling like a chocolate pecan pie sort of.

      Like

  12. Louise H says:

    The cookies sound delicious – definitely one for me try (after I’ve used google to convert all the measurements 😂)

    Liked by 1 person

    1. Lady Tessa says:

      I didn’t think about that. I found a converter and this is what it spit out:

      Pastry:

      ½ cup / 1 ⅛ dl butter, softened
      1 3 oz / 85 g package
      cream cheese,
      softened
      1 cup / 2 ⅓ dl plain flour

      ——————————

      Filling:
      1 egg
      1 cup / 2 ⅓ dl packed brown
      sugar
      1½ tablespoons butter,
      melted
      ½ cup / 1 ⅛ dl coarsely
      chopped pecans

      Directions:

      Preheat oven to 160 ºC / gas mark 3.
      For pastry: In a mixing bowl beat the ½ cup / 1 ⅛ dl butter and cream cheese until combined. Stir in the flour. Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1 ¾ inch / 4 cm muffin cups. I use a melon baller and it is just the right size.
      For pecan filling: in a bowl beat egg, brown sugar, and the 1½ tablespoons melted butter untilcombined. Stir in pecans. Spoon about 1 heaping teaspoon of filling into each pastry lined muffin cup. Bake for 25 to 30 minutes or until pastry is golden and filling is puffed.
      Cool slightly in pan. Carefully transfer to a wire rack and let cool. Makes 24 biscuits

      Liked by 1 person

  13. Miriam Hurdle says:

    I love pecan and these biscuits look delicious. The gluten-free version looks good and I certainly will try. I saved the recipe. Thank you for sharing!

    Like

  14. Mae Clair says:

    I love these little treats, Tessa. It’s one of the few cookies I can actually make (I’m not known for my baking, LOL). They always say “Christmas” to me. Yum!
    Merry Christmas!

    Liked by 1 person

    1. Lady Tessa says:

      Me too! I only make them at Christmas. I’ve never even considered making them at other times, which is kind of funny.

      Liked by 1 person

  15. Carla says:

    These sound and look wonderful Tessa. I’m not sure if I have the smaller muffin tins, I will have to check. I love, love, love pecans.

    Liked by 1 person

      1. Carla says:

        I hear you, Tessa. I have finished my baking for this year, but they are going on my list of cookie recipes to try.

        Liked by 1 person

  16. WendyW says:

    I’m totally going to try this recipe. I just need to run out and get some cream cheese and pecans. Thanks so much for sharing

    Liked by 1 person

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