Pecan Tassies

Total Time Prep: 25 min. + chilling Bake: 20 min.

Yield 2 dozen

These pecan tassies are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! —Joy Corie, Ruston, Louisiana

Ingredients

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1 large egg, room temperature
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
Dash salt
2/3 cup finely chopped pecans, divided

Directions

In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.
Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of 24 greased mini tart pans or mini muffin cups.
For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into cups. Sprinkle with remaining 1/3 cup pecans.
Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 242 calories, 16g fat (7g saturated fat), 48mg cholesterol, 131mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 3g protein.

These pecan tassies are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! —Joy Corie, Ruston, Louisiana

Recipe Creator