Tearoom Pecan Tassies
By Kathy C.
Found this recipe in Kindle Book by Sandra D. Bricker
(Always the Baker, Finally the Bride)
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Ingredients
- Tassie shells:
- 1 cup softened butter
- 6 ounces softened cream cheese
- 2 cups all-purpose flour
- Pecan filling:
- 1 egg, beaten
- 1 tsp vanilla extract
- a pinch of salt
- 3/4 cup light brown sugar
- 3/4 cup chopped pecans
- Required: 12-cup pan designed for miniature muffins
Preparation
Step 1
Preheat oven to 375 degrees.
Beat butter and cream cheese until creamy.
Add flour in four parts, blending smoothly each time.
Pinch off pieces of dough (about the size of a pecan in the shell).
Press dough into bottom and sides of miniature muffin tins.
Mix filling ingredients together.
Pour into prepared tassie shells, about two-thirds of the way full.
Bake for 20-25 minutes.
Cool completely while still in the pan.