Preheat oven to 350. Beat cream cheese with 7 Tbsp
butter until creamy. Add flour and mix well. With
floured hands, divide dough into 24 equal pieces
(dough will be very soft) Press into 24 mini muffin
pan cups.
In medium bowl, with wire whisk or fork, mix brown
sugar, vanilla, salt, egg and remaining 1 Tbsp
butter. Place in ziplock bag and seal. Place half of
pecans in pastry lined cups.
Cut corner of ziplock bag off and fill each cup with
filling, sprinkle remaining pecans ontop of filling.
Bake 20 minutes or until filling is set and edges of
crust are golden. With tip of knife, gently loosen
tassies from muffin pan and place on wire rack to
cool completely. Store tassies in slghtly covered
container up to 1 week.
Originally Submitted
3/18/2012
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