Bess London's Pecan Tassies

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Bess London's Pecan Tassies

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Bite size pecan pies, what could be better? The recipe can be made in larger muffin tins if you'd like more than one bite

  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • ½

    cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted

  • 1

    (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.


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