Pecan Tassies Recipe #14467
by Joyce Heddin
1 hour | 30 min prep
SERVES 24 , 24 mini tassies
Crust
- 1 (3 ounce) package cream cheese, softened
- 1/2 cup butter
- 1 cup flour
Filling
- 1 egg
- 3/4 cup light brown sugar
- 1 teaspoon vanilla
- 3/4 cup chopped pecans
- Crust---------------.
- Blend cream cheese and butter, add flour.
- Refrigeerate for about 30 minutes.
- Divide dough in 24 balls and press in mini muffin pans.
- (Note: Do not use dark coated pans.) Filling---------------.
- Combine egg, brown sugar, vanilla and nuts.
- Fill cups 3/4 full.
- Bake ate 325 degrees for 25 to 30 minutes or until light brown.
- Cool 5 minutes and remove from pans.
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5 stars