While flavors of pumpkin and cinnamon can sometimes steal the show during the fall, pecan desserts are a favorite of mine around the holiday season. I love the rich, nutty flavor and the soft-meets-crunchy texture of pecans — and pecan tassies highlight that perfectly. Pecan tassies, which originated in the mid-1900s in the American South, are like mini pecan pies — but with a twist. The tiny tart-like cookies are made with a three-ingredient dough that absolutely melts in your mouth. The cream cheese dough paired with a buttery brown sugar and pecan filling is the ultimate combination. They’re the best little treat to prep ahead for the season, whether you need a bite-size dessert for after dinner with family or friends, or a unique addition to your holiday cookie exchange.
Key Ingredients in Pecan Tassies
How to Make Pecan Tassies
You can choose to prep these ahead of time to store for the holiday season or add them to holiday cookie boxes. Make the dough, wrap it in plastic wrap, and place it in a zip-top bag. Refrigerate the dough for up to one week, or freeze it for up to two months.
When you’re planning to bake the tassies, remove the frozen dough and let it thaw in the refrigerator overnight. Alternatively, bake pecan tassies and keep them in an airtight container at room temperature for up to five days, in the refrigerator for 10 days, or freezer for up to two months.
