This recipe is from an unknown origin but my parents have been making it since I was a kid. In our family the name is “Pecan Tossles” which is likely a corruption from the word Tassies, which means miniature or small tarts or pies. I typically describe it to other people as Mini Pecan Pies since that is easier to understand. I consider this one of my signature dishes and then make this every year.
The filling is not a typical pecan filling with the corn syrup but instead has brown sugar. I think I prefer this to regular pecan pie. The filling makes enough for 48 cookies but each recipe of crust makes 24 and needs to be doubled to make the full amount. I personally find the filling delicious to eat on its own but it is essentially pure sugar.
Pecan Tossles or Pecan Tassies or Mini Pecan Pies
3 oz. cream cheese
¼ lb. Butter
1 c. flour
Soften cream cheese and butter to room temperature, mix together. Add flour and cut into the fat or use stand mixer. Shape into a ball. Chill ½ hr. Cut ball in ½, ½, ½, 1/3 to make 24 pieces. Roll into small balls, one for each mini muffin. Press and shape into tins. Make this twice for the amount of filling.
pinch of salt
few drops of vanilla
1 ½ c. light brown sugar
3 Tbl melted butter
~ 1/3 cup broken pecan pieces + 48 whole pieces
Beat eggs, add sugar, salt, butter, vanilla. Mix together until smooth. To each shell, add a small sprinkling of pecans. Pour filling in each, add a pecan on top. Bake at 350° for 25 min, crust should be slightly brown.
Note: The filling is enough for about 2 times the crust or approximately 48 mini pies.