Pecan tassies
2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3 oz package cream cheese | |
| ½ | cup | Butter |
| 1 | cup | All-purpose flour |
| 1 | Egg | |
| ¾ | cup | Brown sugar |
| 1 | tablespoon | Soft butter |
| 1 | teaspoon | Vanilla |
| pinch | Salt | |
| ⅔ | cup | Coarsely broken pecans |
Directions
CHEESE PASTRY; Let cream cheese and ½ c butter soften at room temperature; blend together. Stir in flour. Chill about 1 hour.
Shape in 2 dozen 1" balls; place in ungreased 1¾ inch muffin pans.
Press dough against bottoms and sides.
PECAN FILLING: Beat together egg, brown sugar, 1 tb. butter, vanilla and salt just till smooth. Divide half the pecans among pastry-lined pans; add egg mixture and top with remaining pecans. Bake in slow oven ( 325 ) 25 minutes or till filling is set. Cool. remove from pans.
Posted by Florence Thompson from recipes collected over the years.
Origin unknown.
Submitted By FLORENCE THOMPSON On 11-29-94
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