Pecan tassies or tea pies
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (3-oz) cream cheese |
| ½ | cup | Butter or margarine |
| 1 | cup | Flour |
| 1 | pinch | Salt |
| 1 | Egg | |
| ¾ | cup | Brown sugar |
| 1 | tablespoon | Melted butter |
| 1 | teaspoon | Vanilla |
| 1 | dash | Salt |
| ⅔ | cup | Broken pecans |
Directions
FILLING
Soften cheese & butter & blend; stir in flour; chill dough 1 hour. Shape dough into 1-inch balls & place in tiny, ungreased muffin tins. Press dough against bottom & up sides of muffin cup. For filling, beat egg, sugar, butter & vanilla until smooth. Divide half the pecans among the muffin tins; pour in filling. Top with remaining pecans. Bake at 325 for 20-25 minutes or until filling is set.
MRS C.R. (DIXIE) SIMMONS
MRS C.L. (KATHY) PULLMAN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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