Sharing Joy: Cookies for Christmas, Featuring "Nana's Pecan Tartlets"


Ed. Note: The Boyertown Area Expression strives to "express" the spirit of our community and build relationships among community residents. To that end, we invite readers to post events free of charge, share press releases about activities, inform us about opportunities and people that would make interesting articles, submit personal essays and creative writing, and purchase ads.

During the holiday season, we are eager to spread the joy of the holiday among our readers by publishing cookie recipes and/or photographs of our readers’ favorite tree ornaments or holiday decorations along with a few sentences sharing a memory or meaning behind them. Please consider participating and send recipes, photos, and a few sentences about them to OR We look forward to sharing your contributions!

Thanks to Boyertown community resident Melanie Roth, Boyertown Ambulance Board of Directors President and BASH class of '69 graduate, for sharing the recipe and memories surrounding her favorite Christmas cookie.

by Melanie Roth

"This recipe reminds me of my Nana! She was a great baker! 

I remember helping Nana and my mom make these every year for Christmas. They were the most special and delicious of all the cookies we’d make. They were like tiny pecan pies. They had a crust that would melt in your mouth and a filling that baked into a crusty topping yet stayed gooey and rich on the bottom. 

Nana hand wrote this recipe on a 6x9” sheet of tablet paper for me after I got married -and I still have it, stuck in at the beginning of the Cookies section in my Betty Crocker 3-ring binder cookbook, that I got for a wedding present nearly 50 years ago! "   

Pecan Tartlets


½ lb. butter

½ lb. Phila. Cream cheese

2 c. flour

Mix into soft ball and chill overnight or several hours.


2 c. chopped pecans

2 t. vanilla

2 ½ c. light brown sugar (approx. 1 lb)

4 T. butter

½ t. salt

3 eggs lightly beaten   

Directions From Recipe:

Cream butter and cream cheese until thoroughly mixed. Add the sifted flour slowly. Chill. Then shape into 1 inch balls and place each one in the cup of small muffin tins. Press the dough on the bottom and sides of the small cups.

Mix the filling ingredients (except for the pecans) until smooth. Then add the chopped pecans and stir. Pour on up of the dough in the small cups and bake.

Nana's Handwritten Notes On Recipe:

"Melanie, I bake them at 350 for 25 minutes but you’d better check your oven – may be different.

1 lb. pecan halves makes 4 c. ground. Broken pecans are cheaper. Makes 5-7 dozen."

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