Welcome to Key Ingredient!

2 Million Recipes & Growing

Beat the Heat this Summer with these Refreshing Drinks!

See our Collection!
shared by followers | following

TRISHA YEARWOODS - Bess London's Pecan Tassies

TRISHA YEARWOODS - Bess London's Pecan Tassies
  • 24 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

TRISHA YEARWOODS - Bess London's Pecan Tassies

Ingredients

½ cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flour
Nonstick cooking spray
1 large egg
¾ cup packed light brown sugar
1 teaspoon vanilla extract
Pinch of fine salt
½ cup pecans, finely chopped

Directions

With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour. Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray. In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside. Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

More recipes by Rose

views icon 3420 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In