Pecan Tassies

Name: Pecan Tassies
Ingredients: 1/2 cup butter, softened; 3 ounces cream cheese, softened; 1 cup all-purpose flour; 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

9 ingredients

5 steps

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
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

In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.
2

Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups.
3

For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans.
4

Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.
5

Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.