Pecan Tassies

TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min. YIELD: 2 dozen.

These pecan tassies are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! —Joy Corie, Ruston, Louisiana

Ingredients

1/2 cup butter, softened

3 ounces cream cheese, softened

1 cup all-purpose flour

FILLING:

1 large egg, room temperature

3/4 cup packed brown sugar

1 tablespoon butter, softened

1 teaspoon vanilla extract

Dash salt

2/3 cup finely chopped pecans, divided

Directions

1. In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.

2. Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups.

3. For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans.

4. Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.

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