Pecan tassies

Yield: 2 dozen

Measure Ingredient
1 \N 3 oz package cream cheese
½ cup Butter
1 cup All-purpose flour
1 \N Egg
¾ cup Brown sugar
1 tablespoon Soft butter
1 teaspoon Vanilla
\N pinch Salt
⅔ cup Coarsely broken pecans

CHEESE PASTRY; Let cream cheese and ½ c butter soften at room temperature; blend together. Stir in flour. Chill about 1 hour.

Shape in 2 dozen 1" balls; place in ungreased 1¾ inch muffin pans.

Press dough against bottoms and sides.

PECAN FILLING: Beat together egg, brown sugar, 1 tb. butter, vanilla and salt just till smooth. Divide half the pecans among pastry-lined pans; add egg mixture and top with remaining pecans. Bake in slow oven ( 325 ) 25 minutes or till filling is set. Cool. remove from pans.

Posted by Florence Thompson from recipes collected over the years.

Origin unknown.

Submitted By FLORENCE THOMPSON On 11-29-94

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