Lois's mother-in-law's (vernice's) tassee recipe!
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (3-oz) cream cheese |
| ½ | cup | Butter |
| 1 | cup | Sifted flour - maybe you will need more |
| 1 | dash | Salt |
| 1 | Beaten egg | |
| ¾ | cup | Brown sugar |
| 1 | tablespoon | Soft butter |
| 1 | Teaspn vanilla | |
| 1 | dash | Salt |
| ⅔ | cup | Finely chopped pecans |
Directions
CRUST
FILLING
(She comes from a long line of wonderful Illinois cooks!) Crust: Cream together cream cheese and butter; stir in flour and salt.
Chill for 1 hour. Shape into 24 balls and press into tiny muffin tin, like small pie crust bottoms.
Filling: Combine filling ingredients and fill each cup ⅔ full. Bake for 25 to 30 minutes in 325 degree oven. Cool before removing from pan.
Hint: Although the pecan filling for these is wonderful, you can use all kinds of other fillings - jellies etc. They are very good as well.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ebross@...
on Nov 03, 1997