PECAN TASSIES

Photo by Lynn B.
Adapted from kraftrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kraftrecipes.com

Ingredients

  • Pastry:

  • 1

    (3 oz.) package (Philadelphia) cream cheese

  • 1/2

    cup butter or margarine

  • Filling:

  • 1

    cup sifted enriched flour

  • 2

    eggs

  • 3/4

    cup light brown sugar

  • 1

    Tablespoon soft butter or margarine

  • 1

    teaspoon vanilla

  • Dash of salt

  • 2/3

    cup coarsely broken pecans (I use walnuts - I grind the walnuts)

Directions

Pastry: Let cream cheese and shortening soften at room temperature; blend. Stir in flour. Chill about 1 hour. Shape in 2 dozen 1-inch balls; place in tiny ungreased 1 3/4-inch muffin cups. Press dough against bottom and side of cups. Filling: Beat together eggs, sugar, shortening, vanilla and salt just till smooth. Divide half the pecans among pastry lined cups; add egg mixture and top with remaining pecans. Bake in a preheated 350 degree oven for 25 minutes or until filling is set. Cool; remove from pans

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