Pecan Tassies

Mother

 

Cheese Pastry:

1-3 oz. pkg. cream cheese

1/2 c. butter

1 c. flour

 

Nut filling:

1 egg

3/4 c. brown sugar

1 T. soft butter

1 t. vanilla

dash of salt

2/3 c. coarsely chopped pecans

 

Cheese Pastry:

Allow cream cheese and butter to soften at room temperature.  Blend.  Stir in flour.  Chill slightly, about 1 hour.  Shape into 2 dozen 1" balls, place in miniature muffin cups.  Press dough on bottom and sides of cups.*

 

Nut filling:

Beat together egg, sugar, butter, vanilla, and salt just until smooth.  Divide half the pecans among the pastry-lined cups.  Add egg mixture and top with remaining pecans.  Bake in slow oven (325 degrees) for 25 minutes or until filling is set.

Cool and remove from pans.

 

*Note: I usually double the recipe and use an 8 oz. pkg of cream cheese, but skip the butter in the filling.