Pecan Tassies
PREP TIME: 10 min
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COOK TIME: 25 min
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YIELD: 24 servings |
INGREDIENTS:
| 1 (3 oz.) pkg. cream cheese softened | 3/4 cup packed brown sugar |
| 1/2 cup butter plus 1 tbsp. softened, divided | 1 tsp. vanilla extract |
| 1 cup White Lily® Enriched Bleached All Purpose Flour | 1/8 tsp. salt |
| 1 large egg | 1 cup chopped pecans |
- 1 (3 oz.) package cream cheese, softened
- 1/2 cup butter plus 1 tbsp., softened, divided
- 1 cup White Lily® Enriched Bleached All Purpose Flour
- 1 large egg
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup chopped pecans
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PREPARATION DIRECTIONS:
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1.
BLEND cream cheese and 1/2 cup butter. Stir in flour just until blended. Chill about 1 hour.
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TIP
Dough can be made ahead and chilled up to 3 days.
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2.
HEAT oven to 325°F.
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3.
SHAPE dough into 24 one-inch balls; press into ungreased 1 1/2-inch muffin cups or tart pans (to make a shallow shell).
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4.
BEAT egg, brown sugar, 1 tablespoon butter, vanilla and salt.
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5.
SPRINKLE 1/2 cup chopped pecans over dough in muffin tins. Add egg mixture; sprinkle with remaining pecans.
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6.
BAKE 20 to 25 minutes or until set. Cool in pans on wire rack.
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