Orange Pecan Tassies

Name: Orange Pecan Tassies
Ingredients: 3 large eggs; 3/4 cup sugar; 3/4 cup light corn syrup; 2 tablespoons grated orange rind; 3 tablespoons fresh orange juice; 3 tablespoons butter, melted; 1 teaspoon vanilla extract; 1 cup finely chopped pecans; Pastry Cups; 6 ounces cream cheese, softened; 2/3 cup butter, softened; 2 cups all-purpose flour

12 ingredients

9 steps

Ingredients

3 large eggs
3/4 cup sugar
3/4 cup light corn syrup
2 tablespoons grated orange rind
3 tablespoons fresh orange juice
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup finely chopped pecans
Pastry Cups
6 ounces cream cheese, softened
2/3 cup butter, softened
2 cups all-purpose flour

Directions

1

Beat cream cheese and butter at medium speed with an electric mixer until creamy.
2

Gradually add flour, beating at low speed just until blended.
3

Wrap dough in wax paper, and chill at least 2 hours.
4

Divide dough in half.
5

Divide each half of dough into 24 balls.
6

Flatten each ball with palmof your hand, and place in lightly greased miniature muffin pans (1 3/4 inch).
7

Shape each into a shell.
8

Cover and chill until ready to fill and bake.
9

For Filling: Mix together the 3 large eggs, 3/4 cup sugar, 3/4 cup light corn syrup, 2 Tablespoons grated orange rind and 3 Tablespoons fresh orange juice; blend until smooth. Sit in the 3 Tablespoons of melted butter, 1 teaspooon vanilla extract and the 1 cup of finely chopped pecans. Spoon filling evenly into Pastry Cups, filling three-fourths full. Bake at 325 degrees for 25 minutes or until set. Cool 3 minutes in pans. Remove from pans, and cool on a wire rack.