Pecan Tassies

Pecan Tassies

from tasteofhome.com
2 dozen

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. 1

    In a small bowl, use a hand mixer or stand mixer to beat the butter and cream cheese until smooth. Gradually beat in the flour. Cover and refrigerate the dough until it’s firm enough to roll, about one hour. Editor's Tip: To ensure a firm, chilled dough, wrap your dough in storage wrap, and flatten it into a disk before chilling it.

  2. 2

    Preheat the oven to 375°F. Shape the chilled dough into 1-inch balls. Press each ball evenly into the bottoms and up the sides of a 24 greased mini muffin cups. Editor’s Tip: Use the bottom of a shot glass or a wooden tamper to help evenly press the dough into each cup. You may need to lightly grease the bottom of the glass if the dough is sticking.

  3. 3

    In a small bowl, stir together the egg, brown sugar, butter, vanilla and salt until blended. Fold in 1/3 cup of the pecans.

  4. 4

    Spoon the filling evenly into the muffin cups until the cups are almost full. Decorate the tops of muffin cups with the remaining pecans.

  5. 5

    Bake until the pecan tassie edges are golden and the filling is puffed, 15 to 20 minutes. Cool the tassies at room temperature in the pans for two minutes. Remove the tassies to wire racks, and let cool completely to room temperature.