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
Crust
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.
Filing
2 eggs
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.
These are the best cookies ever! I always beg Janet to make them. They never last long in my house.
Tossles, Tassies.
Call them Delicious!! =)