Chocolate Pecan Tassies Recipe

Chocolate Pecan Tassies Recipe photo by Taste of Home

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This recipe is part of our Christmas eve buffet. They have been called sinful by many friends and relatives. They never last long.—Loraine E. Meyer, Bend, Oregon

This recipe is:

Diabetic Friendly

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Chocolate Pecan Tassies Recipe

Prep: 35 min. + chilling Bake: 25 min./batch + cooling

Yield: 30 Servings

35 25 60

Ingredients

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
FILLING:
1 egg
1 tablespoon butter, melted and cooled
1 teaspoon vanilla extract
2/3 cup packed brown sugar
Dash salt
60 miniature milk chocolate kisses
5 tablespoons chopped pecans

Directions

In a small bowl, beat butter and cream cheese until smooth. Add flour; mix well. Cover and refrigerate for 1 hour or until easy to handle.
In a small bowl, whisk the egg, butter, vanilla, brown sugar and salt until smooth; set aside. Shape dough into thirty 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups.
Place a chocolate kiss in each cup. Fill each with 1 teaspoon brown sugar mixture; sprinkle with 1/2 teaspoon pecans.
Bake at 325° for 24-26 minutes or until set. Lightly press a second chocolate kiss into the center of each cookie. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container. Yield: 2-1/2 dozen.

Nutritional Facts 1 cookie equals 99 calories, 6 g fat (3 g saturated fat), 20 mg cholesterol, 45 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Chocolate Pecan Tassies in Country Woman Christmas Annual 2008, p69