Pecan Tassies

Presented by: Paula Nemzek from KCTS 9 Cooks

These delicious mouthfuls taste like tiny pies.

Makes 4 dozen


  • 1/4 cup each butter and margarine, or use all butter
  • 4 ounces cream cheese
  • 2 cups cake flour (All-purpose flour works as well.)

Mix ingredients together like pie crust. Form dough into 48 small balls, and press with your thumb into miniature muffin tins until dough reaches rim.


  • 1/4 cup each butter and margarine, or use all butter
  • 1 cup sugar
  • 2 eggs
  • 1 heaping cup golden raisins
  • 1 cup chopped pecans

Cream butter and sugar. Add eggs, one at a time and beat until smooth. Stir in raisins and pecans. Fill cups just to the top; do not overfill, as filling will rise during baking. Bake at 350 degrees 25 to 30 minutes, until tops are browned.



I tried these for our Thanksgiving get-together, substituting more chopped pecans for the raisins (so, 2 cups of pecans, rather than 1 cup pecans and 1 cup raisins). They were a hit, taste-wise! From a baking standpoint, I found them easier to remove from the muffin tins using mini-muffin tin liners. The first batch I only buttered the tins, and the pecan topping stuck fast more often than not (even having gotten the crust up to the edge of the tins), which yielded tasty-but-mangled treats. I went back to the store to get mini-muffin liners, and that solved the problem. If I were to make these again (very likely), I would just go ahead and use liners from the outset. Other than that wrinkle, they were extremely easy and quick to make.


Would these freeze well?


I would also like to know what gluten-free flour would work in this recipe.


What kind of gluten free flour would work with this receipe? Thanks.

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