Best 8 Orange Pecan Tassies Recipes

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Indulge your sweet cravings with the delightful combination of zesty oranges and crunchy pecans in these tempting Orange Pecan Tassie treats. These bite-sized pastries offer a harmonious balance of tangy citrus flavors and the nutty richness of pecans, encased in a flaky and tender pastry crust. Let's embark on a culinary journey as we explore the secrets behind crafting these delectable treats, ensuring each bite is a burst of citrusy sweetness and nutty crunch.

Check out the recipes below so you can choose the best recipe for yourself!

BESS LONDON'S PECAN TASSIES



Bess London's Pecan Tassies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h55m

Yield 24 tassies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flour
Nonstick cooking spray
1 large egg
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
Pinch of fine salt
1/2 cup pecans, finely chopped

Steps:

  • With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
  • Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
  • In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
  • Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

PECAN TASSIES



Pecan Tassies image

Pecan tassies are bite-size pecan pies disguised as cookies. With a simple crust that's both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 11

6 tablespoons/85 grams unsalted butter, at room temperature
4 ounces/113 grams cream cheese, at room temperature
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 cup/128 grams all-purpose flour
1 large egg
1/4 cup maple syrup
2 tablespoons dark brown sugar
2 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
2/3 cup/66 grams pecan halves, finely chopped

Steps:

  • Make the crust: Heat oven to 350 degrees. In a large bowl, either by hand or with an electric mixer, beat together butter, cream cheese, sugar and salt until creamy. Beat in the flour just until combined and the dough begins to come together. Portion the dough into 24 1-inch balls (about a scant tablespoon each). Press each ball into a cup of a nonstick mini-muffin pan, spreading evenly over the bottom and 3/4 of the way up the sides, slightly higher if the cups are on the shallow side.
  • Make the filling and bake: In a medium bowl, whisk together all of the filling ingredients. Add a heaping teaspoon of the filling to create a small mound in each cup, making sure to distribute the pecans evenly by stirring the filling every few scoops. Bake until the filling is set and the crust is golden brown, 20 to 25 minutes. Transfer to a wire rack to cool for 10 minutes, then remove the tassies from the tin to cool completely.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 56 milligrams, Sugar 3 grams, TransFat 0 grams

PECAN TASSIES



Pecan Tassies image

Provided by Michael Symon : Food Network

Categories     dessert

Time 4h30m

Yield 2 dozen

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup all-purpose flour, plus more for the tamper
1 large egg
3/4 cups light brown sugar
1 tablespoon unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg, freshly grated
Pinch kosher salt
3/4 cup chopped pecans
Confectioners' sugar, for dusting

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.
  • When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.
  • To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.
  • Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.
  • Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!
  • (Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)

ORANGE PECAN TASSIES



Orange Pecan Tassies image

My grandmother used to make Pecan Tassies for every Holiday event along with her other traditional cookies and nut rolls. I love Pecan Tassies so I was so excited to find this recipe for a different flavor.

Provided by Audrey M

Categories     Dessert

Time 40m

Yield 48 tassies

Number Of Ingredients 11

3 large eggs
3/4 cup sugar
3/4 cup light corn syrup
2 tablespoons grated orange rind
3 tablespoons fresh orange juice
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup finely chopped pecans
6 ounces cream cheese, softened
2/3 cup butter, softened
2 cups all-purpose flour

Steps:

  • Beat cream cheese and butter at medium speed with an electric mixer until creamy.
  • Gradually add flour, beating at low speed just until blended.
  • Wrap dough in wax paper, and chill at least 2 hours.
  • Divide dough in half.
  • Divide each half of dough into 24 balls.
  • Flatten each ball with palmof your hand, and place in lightly greased miniature muffin pans (1 3/4 inch).
  • Shape each into a shell.
  • Cover and chill until ready to fill and bake.
  • For Filling: Mix together the 3 large eggs, 3/4 cup sugar, 3/4 cup light corn syrup, 2 Tablespoons grated orange rind and 3 Tablespoons fresh orange juice; blend until smooth. Sit in the 3 Tablespoons of melted butter, 1 teaspooon vanilla extract and the 1 cup of finely chopped pecans. Spoon filling evenly into Pastry Cups, filling three-fourths full. Bake at 325 degrees for 25 minutes or until set. Cool 3 minutes in pans. Remove from pans, and cool on a wire rack.

Nutrition Facts : Calories 108.7, Fat 6.5, SaturatedFat 3.1, Cholesterol 25.8, Sodium 41.6, Carbohydrate 11.8, Fiber 0.4, Sugar 4.8, Protein 1.4

EASY PECAN TASSIES



Easy Pecan Tassies image

This recipe for pecan tassies was handed down to me by a great friend of mine.

Provided by alma

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h45m

Yield 24

Number Of Ingredients 9

1 cup all-purpose flour
½ cup butter, softened
3 ounces cream cheese, softened
¾ cup brown sugar
½ cup chopped pecans
1 egg
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 dash salt

Steps:

  • Combine flour, butter, and cream cheese in a bowl. Cover and chill in the refrigerator for 1 hour.
  • Roll chilled dough into 24 balls and press into the cups of a mini muffin tin to make pastry shells.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix brown sugar, pecans, egg, butter, vanilla extract, and salt together in a bowl. Spoon 1/2 to 3/4 teaspoon filling into each pastry shell.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 8.9 g, Cholesterol 23.1 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 61.6 mg, Sugar 4.5 g

GRANDMA'S PECAN TASSIES



Grandma's Pecan Tassies image

My grandma used to make these every Christmas. She passed the torch to me, and now my family asks me to make these every Christmas. They are delectable.

Provided by Brandi Rose

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h15m

Yield 48

Number Of Ingredients 9

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1 ½ cups firmly packed brown sugar
2 large eggs
2 tablespoons butter, melted
1 tablespoon vanilla extract
⅛ teaspoon salt
1 ½ cups chopped pecans

Steps:

  • Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
  • Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
  • Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
  • Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

Nutrition Facts : Calories 114 calories, Carbohydrate 9 g, Cholesterol 23.1 mg, Fat 8.3 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 51.5 mg, Sugar 4.6 g

CRANBERRY PECAN TASSIES



Cranberry Pecan Tassies image

A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! -Peggy West, Georgetown, Delaware

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1 large egg, room temperature
2/3 cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon grated orange zest
1/2 cup chopped pecans
1/2 cup fresh or frozen cranberries, thawed

Steps:

  • In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups., In a small bowl, beat egg, brown sugar, melted butter and orange zest until blended. Stir in pecans. Spoon 1-1/2 teaspoons filling into each cup; top with cranberries., Bake 20-25 minutes or until crust is golden and filling is set. Cool in pans 2 minutes. Remove to wire racks to cool.Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 113 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 50mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CRANBERRY ORANGE TASSIES



Cranberry Orange Tassies image

I love tassies! They are like the perfect little bite of pie, but sort of a cookie all at the same time. I got this recipe from one of the special holiday cookie publications that you see at the checkout counter. I somehow always get sucked into buying them! I have also made these with dried cherries and dried blueberries. I haven't decided which is my favorite, I love all three. I am going to post the recipe as written, which calls for refrigerated pie crust. However, I have used the dough from Recipe #118431 and it worked just fine.

Provided by AZ to AK

Categories     Dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 6

1 cup water
2/3 cup dried cranberries
1/3 cup orange marmalade
1/4 cup walnuts, toasted and chopped
3 ounces white chocolate chips
1 (15 ounce) package refrigerated unbaked pie crusts

Steps:

  • Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside.
  • Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds usings a 2 1/2 inch cookie cutter.
  • Preheat oven to 375*F. Using a tamper press the dough into ungreased mini-muffing pans (you can also press the dough by hand, but the tamper makes things go much faster.).
  • Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess.).
  • Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.
  • Tassies can be frozen in a single layer for up to one month.

Tips:

  • For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
  • If you don't have a tart pan, you can use a mini muffin pan instead.
  • Be sure to chill the dough for at least 30 minutes before baking, this will help prevent the cookies from spreading too much.
  • If you want a gooey center, bake the cookies for 10-12 minutes. For a more crispy cookie, bake for 12-14 minutes.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These Orange Pecan Tassie Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their buttery crust, tangy orange filling, and crunchy pecan topping, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to make, give these Orange Pecan Tassies a try!

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