For our family, it wouldn’t be Christmas without these Pecan Tassies. My grandmother made them and passed the recipe on down to my mom, and now I’m making them too. Be warned: it’s nearly impossible to eat just one!
Frugal Tips: Don’t forget that you can store nuts in the freezer indefinitely. It prevents the oils in them from becoming rancid and giving them a spoiled taste. That said, you can save a lot by buying them in bulk and freezing what you can’t use right away.
Related Mommysavers Forum Conversation: Fill in the blank: It just wouldn’t be Christmas without _____________.
- ⅓ C. cream cheese
- ½ C. butter, softened
- 1 C. flour
- 1 egg
- ¾ C. brown sugar
- 1 Tbsp. butter
- 1 tsp. vanilla
- ⅔ C. pecans
- In a bowl, mix cream cheese, butter, and flour. Refrigerate dough for one hour.
- Remove from refrigerator and press into mini tart pans (yield: 24). Preheat oven to 325 degrees. In a medium saucepan, heat egg, brown sugar, butter, vanilla and pecans until bubbly. Remove from heat and spoon into tarts. Bake for 25 minutes