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Christmas: Pecan Tassies




Source of Recipe


My mom


List of Ingredients




Crust:
-3 ounces cream cheese, room temperature
-1/4 pound butter, softened
-1 cup flour
Filling:
-1 egg
-3/4 cup brown sugar
-1 tablespoon butter, melted and cooled
-1/2 teaspoon vanilla extract
-1/4 cup pecans, finely chopped



Recipe



Crust:
-In an electric mixer, cream cheese and butter until fluffy, add flour.
-Mix just until blended.
-Wrap dough in plastic wrap and refrigerate 2 to 3 hours or overnight.


Filling:
-In a medium mixing bowl, beat egg, brown sugar, butter, and vanilla.
-Mix until well blended.
-Stir in chopped pecans.
-Set aside.
-Roll dough into 1-inch balls.
-Press ball into a greased mini muffin pan or you can also use the mini muffin paper cups in the muffin pans instead.
-Using a teaspoon, fill the muffin cups with filling. (Take care not to get filling outside of the crust, it makes the tassies stick to the pan.)

-Bake at 350 degrees for 20 to 25 minutes or until edges begin to brown.

-Remove pan from the oven.
-Cool in pan on a wire rack.
-Repeat with remaining dough and filling.
-Store in an airtight container.

**Makes 2 dozen