ron_in_worcester
Active member
Pecan Tassies
These are dollhouse-sized pecan pies. They're usually the first item to disappear from my holiday table and, once you've made them and sampled them, you will discover just why!!
1 (3-oz.) package cream cheese, softened
1/2 cup (1 stick) butter
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 Tbsp. butter, softened
1 tsp. vanilla extract
dash salt
1/4 cup finely chopped pecans
24 whole pecans
To make crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill for 1 hour. Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups.
To make filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat until smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to top of crust and top with a whole pecan.
Bake in a preheated 325º F. oven for 25 minutes or until the filling is set. Cool before removing from tins.
Makes 2 dozen tassies.
These are dollhouse-sized pecan pies. They're usually the first item to disappear from my holiday table and, once you've made them and sampled them, you will discover just why!!
1 (3-oz.) package cream cheese, softened
1/2 cup (1 stick) butter
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 Tbsp. butter, softened
1 tsp. vanilla extract
dash salt
1/4 cup finely chopped pecans
24 whole pecans
To make crust: Blend softened cream cheese, 1/2 cup butter and flour. Chill for 1 hour. Shape into 24 balls. Press balls into cavity of mini muffin tins, making small cups.
To make filling: Beat together egg, brown sugar and 1 tablespoon butter. Add vanilla and salt and beat until smooth. In each little crust bottom, sprinkle chopped pecans, add egg mixture to top of crust and top with a whole pecan.
Bake in a preheated 325º F. oven for 25 minutes or until the filling is set. Cool before removing from tins.
Makes 2 dozen tassies.