Patti davis' pecan tassies

Yield: 24 Servings

Measure Ingredient
1 pack (3 or 4-oz) cream cheese; softened
1 \N Stick butter or margarine; softened
1 cup Sifted all-purpose flour
1 \N Egg; lightly beaten
¾ cup Firmly packed brown sugar
1 teaspoon Vanilla
1 tablespoon Butter or margarine; softened
1 dash Salt
⅔ cup Chopped pecans
\N 2 hours, or overnight.

From: cw497@... (D. L. Pultorak) Date: 23 Dec 1993 19:04:08 GMT

I find these things very addictive. Hope you don't mind me sharing a vice I can't seem to stop. This recipe came via my parents from Patti Davis of Gardner Mass. Hope you enjoy these decadent pastries! 1. Blend cream cheese and the ½ cup butter or margarine until smooth in a large mixing bowl. Add flour, blend well. Chill dough in refrigerator about 2. Shape dough into about 24 one-inch balls. Press into tiny muffin or tart pans (1-¾ in diameter). Place pans on jelly-roll pan.

3. Blend egg, sugar, vanilla, the tablespoon of butter or margarine salt and pecans in a small bowl. Fill pastry cups with mixture.

4. Bake in moderate oven (375 deg.), about 20 minutes, until lightly browned. Cool a minute or two on wire racks before removing from pans. Cool completly.



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