Pecan Tassies

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, plus
• 1 tablespoon unsalted butter, melted
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup pecans, toasted and finely chopped

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in small bowl, with mixer at high speed, beat cream cheese with 1/2 cup butter until creamy.
• 3 reduce speed to low, add flour and granulated sugar and beat until well mixed.
• 4 cover and refrigerate 30 minutes.
• 5 in medium bowl mix brown sugar, vanilla, salt, egg, pecans and remaining 1 tablespoon or butter until filling is blended.
• 6 with floured hands, divide dough into 24 equal pieces (dough will be very soft).
• 7 with floured fingertips, gently press dough pieces evenly onto bottoms and up sides of twenty-four 1 3/4" by 3/4 to 1" ungreased miniature muffin-pan cups.
• 8 i make hundreds of these cookies every christmas so i use a wooden tart tamper to form the shells.
• 9 spoon a heaping pecan filling into each cup.
• 10 bake 30 minutes or until filling is set and edges of crust are golden.
• 11 with tip of knife, gently loosen tassies from muffin-pan cups and place on wire rack to cool completely.
• 12 store tassies in tightly covered container up to 1 week.