Pecan Tassies

By Mirella

Kraft's recipe

Ingredients

• 1 package cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 1/2 cups all purpose flour
• 1 egg
• 1/2 cup brown sugar
• 1 tablespoon butter, melted
• 1 teaspoon vanilla
• 1 cup finely chopped pecans
• 6 squares Baker's semi-sweet chocolate, melted

Preparation

Step 1

Preheat oven to 350 degrees.

Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled.

Divide dough into 24 balls. Place one ball in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups to form shells. Set aside. Beat egg lightly in small bowl. Add sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell three-fourths full.

Bake 25 minutes or until lightly browned. Let stand 5 min. in pans; remove to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.