Pecan Tassies

By Janes_kitchen

Ingredients

• FILLING:
• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup all-purpose flour
• 1 egg
• 3/4 cup packed brown sugar
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• dash salt
• 2/3 C finely chopped pecans, divided

Preparation

Step 1

In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.
Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottom and up the sides of greased(can spray with pam) mini-muffin cups.
For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans.
Bake 15 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Yield: 2 dozen.

Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.