Wednesday, November 25, 2015

Pecan Tassies

A couple readers asked for the recipe, so here it is.  It's a Martha Stewart recipe I got from my Martha Stewart Cookie book.


For the dough:

1/2 cup of ground pecans
1/2 cup (4oz) mascarpone cheese
1/4 cup (half stick) unsalted butter, softened
3/4 cup all-purpose flour
Pinch of salt

For the filling:

1 large egg
1/4 cup packed light brown sugar
2 T pure maple syrup
2 t pure vanilla extract
1 T unsalted butter, softened
1/4 t salt
3/4 cup pecans, toasted and coarsely chopped


1. Pre-heat oven to 350 degrees.  Make the dough: process pecans in a food processor until finely ground (you should have about 1/2 cup); set aside.  Put mascarpone and butter into the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium-high speed until well blended.  Add flour, ground pecans, and salt; mix just until dough comes together.  Alternatively, stie together ingredients with a wooden spoon in a large bowl.

2. Roll dough into eighteen 1-inch balls, press into bottoms and up sides of cups of mini-muffin tins.

3. Make the filling: whisk together egg, brown sugar, maple syrup, vanilla, butter and salt in a small bowl.  Stir in pecans.  Spoon about 1 1/2 t filling into each muffin cup

4. Bake pecan tassies until crust beings to turn golden, about 15 minutes.  Turn pan halfway.  Let cool completely in tins on wire rack.  Umold.


  1. These look great! I always say I want to make different cookies during the holidays but it always ends up i'm pressed for time!

    1. I like these because I can make them ahead of time. I had time the weekend before Thanksgiving so I started baking then.

  2. Thanks for sharing this Lesley! Yummy.