Saturday, December 22, 2012

Pecan Tassies

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.

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