Pecan Tassies

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 24

Yield: 24.0 mini ta ...

Crust

• 1 (3 ounce) package cream cheese , softened
• ½ cup butter
• 1 cup flour

Filling

• 1 egg
• ¾ cup light brown sugar
• 1 teaspoon vanilla
• ¾ cup chopped pecans

Directions:

1. Crust---------------.
2. Blend cream cheese and butter, add flour.
3. Refrigeerate for about 30 minutes.
4. Divide dough in 24 balls and press in mini muffin pans.
5. (Note: Do not use dark coated pans.) Filling---------------.
6. Combine egg, brown sugar, vanilla and nuts.
7. Fill cups 3/4 full.
8. Bake at 325 degrees for 25 to 30 minutes or until light brown.
9. Cool 5 minutes and remove from pans.

Reviews

[Claire #3]

This is an easy to make, tasty dessert with an impressive presentation. The dough is very simple (only three ingredients!) and is easy to work with as well. I wouldn't describe this recipe as labor intensive, but you do have to stand there and press 24 balls of dough into 24 mini muffin tins. It's not hard, but it takes a few minutes. This is the first recipe I made in my new mini-muffin tin and I was quite impressed. Also, since my pan was non-stick, the tassies popped right out. These freeze well.

[Alexi's Mom]

These were great and would have been better if I would have thinned the crust out more when pressing it in the mini muffin pan. Nest time I think I will also refrigerate the dough beforehand to make it easier to work with. It gets a little crumbly when just at room temp.

[Anu]

Sooo good, yet simple! I halved the recipe, and used white onions since that's all I had. I also used white vinegar instead of balsamic, which, again, I didn't have, as well as dried parsley! This sauce tasted great with fusili. Thanks!