Pecan Tassies Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
8 oz. package Philadelphia 1/3 less Fat Cream Cheese 2 sticks or 1 cup Challenge Unsalted Butter 2 cup Flour - Gold medal all purpose flour 1 large Egg, fresh, whole, raw 3/4 cup, packed Brown Sugar 1 tsp Vanilla Extract 3/4 cup, finely chopped Pecans 1/2 cup, Powdered Sugar *Semi-sweet baking chocolate melted for drizzling if desired (not included)
Preheat oven to 325 degrees.
Beat together the butter and cream cheese. Stir in flour.
Divide the dough into 30 to 36 one inch balls and press each into a mini muffin pan, pressing up the sides of each "cup" to create little bowls.
Stir together the chopped nuts, brown sugar, egg, and vanilla. Fill each cup until about 3/4 full.
Bake for 25 to 35 minutes or until lightly browned on edges. Remove from oven. Let cool 5 minutes, then remove from the pan and let cool completely. Dust with powdered sugar or some melted chocolate if desired.
Serving Size: Makes about 30 to 36 Tassies cookies
Number of Servings: 30
Recipe submitted by SparkPeople user CMRKSU12.
Beat together the butter and cream cheese. Stir in flour.
Divide the dough into 30 to 36 one inch balls and press each into a mini muffin pan, pressing up the sides of each "cup" to create little bowls.
Stir together the chopped nuts, brown sugar, egg, and vanilla. Fill each cup until about 3/4 full.
Bake for 25 to 35 minutes or until lightly browned on edges. Remove from oven. Let cool 5 minutes, then remove from the pan and let cool completely. Dust with powdered sugar or some melted chocolate if desired.
Serving Size: Makes about 30 to 36 Tassies cookies
Number of Servings: 30
Recipe submitted by SparkPeople user CMRKSU12.
Nutritional Info Amount Per Serving
- Calories: 141.2
- Total Fat: 9.0 g
- Cholesterol: 24.9 mg
- Sodium: 20.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 0.6 g
- Protein: 1.6 g
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