Chocolate Pecan Tassies
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Chocolate Pecan Tassies
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Chocolate Pecan Tassies feature a chocolate cookie shell stuffed with a gooey yet crunchy pecan filling and drizzled with more chocolate. Fun twist on this classic holiday cookie!
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Ingredients
For the crust:
- 8 tablespoons (113 grams) unsalted butter, at a cool room temperature
- 4 ounces (113 grams) cream cheese, at room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 cup (127 grams) all purpose flour
- 3 tablespoons (16 grams) unsweetened cocoa powder
For the filling:
- 1 large egg, beaten
- 3/4 cup (150 grams) packed darkbrown sugar
- 1 teaspoon vanilla extract
- 3/4 cup (128 grams) pecans, finely chopped
- 1/4 teaspoon salt
- 3 ounces (85 grams) semisweet chocolate
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Instructions
For the crust:
- In the bowl of an electric mixer, beat the butter and cream cheese until well combined. Add the sugar and beat until fluffy. On low speed add the flour and cocoa powder and beat until combined. Cover and refrigerate for 1 hour, or until firmed.
For the filling:
- In a medium bowl, combine the egg, sugar, vanilla, pecans, and salt.
- Preheat the oven to 350°F. Coat a 24 cup miniature muffin pan with nonstick baking spray.
- Divide the chilled dough into 24 equal balls about 2 teaspoons each and place each ball inside a muffin cup. Press the dough into the bottoms and up the sides of each cup to form a shell. Spoon about 1 teaspoon of the filling evenly among each shell.
- Bake for 25 minutes, or until lightly browned. Let cool for 5 minutes before removing the tassies to wire racks to cool completely.
- Place the chocolate in a heatsafe bowl and microwave in 30 second bursts, stirring between bursts, until melted. Let cool slightly before removing to a plastic bag. Snip one small corner off the bag and use it to drizzle chocolate over the tassies. Let stand until set before serving.
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