Mom's Pecan Tassies
Yield
2 1/2 dozenPrep
15 minCook
25 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
cream cheese
|
|
| 1 | tablespoon |
butter
|
|
| ½ | cup |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 1 | each |
eggs
|
|
| ⅔ | cup |
pecans
coarsely broken |
|
| ¾ | cup |
brown sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
cream cheese
|
|
| 15 | ml |
butter
|
|
| 118 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 1 | each |
eggs
|
|
| 158 | ml |
pecans
coarsely broken |
|
| 177 | ml |
brown sugar
|
*
|
Directions
For the cheese pastry, let cream cheese and ½ cup butter soften at room temperature, then blend together.
Stir in flour. Chill about 1 hour.
Shape into 2 dozen 1 inch balls, place in ungreased 1 ¾ inch muffin pans.
Press dough against the bottoms and sides.
For the pecan filling, beat together egg, brown sugar, the 1 tablespoon butter, vanilla and salt just until smooth.
Divide half of the pecans among the pastry lined pans, add egg mixture and top with the remaining pecans.
Bake in oven 325℉ (160℃) for 25 minutes or until filling is set.
Cool, remove from pans.
