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    Pecan Tassies


    Source of Recipe


    Patty Davis

    List of Ingredients




    4 ounces cream cheese, softened
    1/2 cup butter, softened
    1 cup sifted flour
    1 lightly beaten egg
    3/4 cup firmly packed brown sugar
    1 teaspoon vanilla
    1 tablespoon butter, softened
    1 dash salt
    2/3 cup chopped pecans

    Recipe



    Blend cream cheese and the 1/2 cup butter or margarine until smooth in a large mixing bowl. Add flour, blend well. Chill dough in refrigerator about 2 hours, or overnight. Shape dough into about 24 one-inch balls. Press into tiny muffin or tart pans(1-3/4 in diameter). Place pans on jelly-roll pan. Blend egg, sugar, vanilla, the tablespoon of butter or margarine salt and pecans in a small bowl. Fill pastry cups with mixture. Bake in moderate oven (375ºF), about 20 minutes, or until lightly browned. Cool a minute or two on wire racks before removing from pans. Cool completely.

 

 

 

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