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.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
1 hr 30 mins
total:
2 hrs 15 mins
Servings:
48
Yield:
48 cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

114 calories; protein 1.4g 3% DV; carbohydrates 9g 3% DV; fat 8.3g 13% DV; cholesterol 23.1mg 8% DV; sodium 51.5mg 2% DV. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
12/18/2019
Delicious:). I made these twice. The first time I mixed the nuts in the mixture before filling. They overflowed while cooking. They tasted great but looked horrible. The second time I added the nuts dry into the openings and then filled with the mixture. They didn't overflow while cooking and looked and tasted wonderful. I will definitely be making these again. Read More
(3)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/18/2019
Delicious:). I made these twice. The first time I mixed the nuts in the mixture before filling. They overflowed while cooking. They tasted great but looked horrible. The second time I added the nuts dry into the openings and then filled with the mixture. They didn't overflow while cooking and looked and tasted wonderful. I will definitely be making these again. Read More
(3)
Rating: 5 stars
12/20/2018
This recipe worked out much better for me than another I used last year. The difference being the right amount of egg sugar and butter and the correct baking time. Although your oven times might vary. I left mine in about 20 min. Read More
(1)
Rating: 4 stars
12/19/2018
These were cute and easy to make. I used store bought pie crust and they were just as good. Please do not fill to the top like I did huge mess in my oven. Read More
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Rating: 5 stars
12/17/2018
Just like I remember them from years ago. Read More
Rating: 5 stars
12/20/2018
These are great I make them every year. my family loves them! Read More
Rating: 5 stars
12/24/2018
Delicious! Read More
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Rating: 5 stars
09/27/2020
This is the recipe from Women's Day Magazine, 1978. I wrote this down when I copied it years ago. My family wants them every holiday. This grandma or anyone else can't stop eating them. I don't add nuts to the filling, but sprinkle them in the bottom lightly, since I like more filling. The nuts will float to the top or I will dislodge them from the bottom carefully with a spoon if necessary. If I need more nuts to just cover the top, I add a few more. (The top is a larger area than the bottom, so I usually need a few more nuts.) Also, I double the filling to have enough to fill each tart 1/2 to 2/3 full and bake at 375 Deg. F. for 20-25 minutes or until filling is set and pastry is slightly brown. The filling will puff up while baking. Although it will go back down, try not to fill past 2/3 full. This is the exact recipe from Women's Day, and I can trust it to bring smiles and loving faces for many years to come. Read More
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