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Chocolate Pecan Tassies

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

30 ServingsPrep: 35 min. + chilling Bake: 25 min./batch + cooling

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.

2 of 2

Chocolate Pecan Tassies (continued)

Directions (continued)

Store in an airtight container.
Yield: 2-1/2 dozen.

Nutrition 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.