My grandmother used to make Pecan Tassies for every Holiday event along with her other traditional cookies and nut rolls. I love Pecan Tassies so I was so excited to find this recipe for a different flavor.
Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add flour, beating at low speed just until blended.
Wrap dough in wax paper, and chill at least 2 hours.
Divide dough in half.
Divide each half of dough into 24 balls.
Flatten each ball with palmof your hand, and place in lightly greased miniature muffin pans (1 3/4 inch).
Shape each into a shell.
Cover and chill until ready to fill and bake.
For Filling: Mix together the 3 large eggs, 3/4 cup sugar, 3/4 cup light corn syrup, 2 Tablespoons grated orange rind and 3 Tablespoons fresh orange juice; blend until smooth. Sit in the 3 Tablespoons of melted butter, 1 teaspooon vanilla extract and the 1 cup of finely chopped pecans. Spoon filling evenly into Pastry Cups, filling three-fourths full. Bake at 325 degrees for 25 minutes or until set. Cool 3 minutes in pans. Remove from pans, and cool on a wire rack.