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Pecan Tassies Exps Hcbz22 3230 P1 Md 05 27 1b

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.

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