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
-
1.
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.
-
2.
Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of 24 greased mini muffin cups.
-
3.
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 pecans.
-
4.
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.
© 2024 RDA Enthusiast Brands, LLC