Pecan Tassies Recipe from Arizona

I have so many great friends all around the globe

 and I thought that it would be special to get a little glimpse 

into some of these ladies lives during the holidays.

I love learning little ideas or recipes that makes Christmas special for their family.

For our first trip around the globe we're traveling to Arizona!

  When I think of Rebecca....

I picture the sweet mom who always has temptingly delicious smells coming out of her oven.

I don't know why I always relate her with recipes, because I've never ate her food personally.

I guess she's talked about yummy meals she enjoys cooking for her family

 or mouth-watering recipes she wants to try.

I'm so happy she is sharing this with us...that flaky crust sounds dreamy!

Meet....Rebecca from Arizona!

"My husband and I are missionaries to the Mexican people.

 We are currently working on the border of Arizona and Mexico.

We have three children:

 Daniel, age 10; Abigail, age 8; and Caleb, age 5.

I love the holidays. It's a time to enjoy family memories and traditions, and look forward to making new ones. What would the holidays be without baking? 

I love this recipe because it's not only delicious, but my Mother made it every year at Christmas time. My Mother is in Heaven now, but as I make these, I think of her and the wonderful memories of past Christmases at home. My daughter Abigail and I made these at Thanksgiving together, and they were delicious - just like Mom used to make. 

Pecan Tassies are a perfect entertaining recipe because they are so easy to just pop in your mouth. The crusts are a tender, flaky cream cheese pastry and the filling is gooey and full of pecans. 


Hope you enjoy!"

Pecan Tassies Recipe

1/2 cup plus 2 tablespoons butter, softened

3 ounces cream cheese, softened

1 cup flour

1 egg

3/4 cup brown sugar

1 teaspoon vanilla

1 cup finely chopped pecans

1. In a mixing bowl, cream 1/2 cup butter and cream cheese. Gradually add flour until well mixed. Form into a ball and refrigerate for 1 hr.
2. While dough is chilling, melt remaining 2 tablespoons butter. Beat egg, brown sugar, and vanilla. Add melted butter. Combine completely. Hand stir-in pecans. Set aside.
3. Remove tart dough from fridge. Preheat oven to 350 degrees F. (325 degrees F. if dark pan) Roll dough into 2-inch balls. Place balls into 24-cup mini-muffin tin. Push dough in and up the sides of the muffin tins. Add filling to tart shells.
4. Bake for 15 to 25 minutes. Remove from oven. Cool in pan for 5 minutes. Using a paring knife, carefully go around edges if filling sticks to pan. Remove from pan and cool completely on wire rack.
5. Sprinkle with powdered sugar.

Thanks so much for sharing this, Rebecca!  How truly special to be able to carry on a family tradition with your daughter.