Pecan Tassies
Source of Recipe
cookbook
Recipe Introduction
Prep: 45 minutes plus cooling
Bake: 30 minutes
List of Ingredients
1 pkg. (3-oz.) cream cheese, softened
8 T. buter, softened
1 C. all-purpose flour
3/4 C. packed light brown sugar
1 tsp. pure vanilla extract
Pinch salt
1 large egg
2/3 c. pecans, choppedRecipe
Preheat oven to 350�. In small bowl, with mixture at high speed, beat cream cheese with 7 tablespoons butter until creamy. Reduce speed to low; add flour & beat until well mixed.
with floured hands, divide dough into 24 equal pieces (dough will be very soft). With floured finger-tips, gently press dough pieces evenly onto bottoms & up sides of twenty-four 1-3/4" by 3/4" ungreased miniature muffin-pan cups.
In medium bowl, with wire whisk, mix brown sugar, vanilla, salt, egg, and remaining 1 tablespoon butter until filling is blended.
Place half of pecans in pastry-lined cups. Spon filling by heaping teaspoons into each pasrty cup; sprinkle tops with remaining pecans.
Bake 30 minutes or until filling is set edges of crust are golden. With tip of knife, gently loosen tassies from muffin-pan cups & place on wire rack to cool completely. Store tassies in tightly covered container up to 1 week. Makes 2 dozen tassies.
|
|
member logon
