"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pecan Tassies Recipe

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This recipe for Pecan Tassies, by , is from Recipes From Momma's House0pp, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret L Mitchell
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
CRUST
1/2 c. butter, softened
1 sm. pkg. (3 oz.) cream cheese, softened
1 c. flour

PECAN FILLING:
2/3 c. pecan halves
1 egg
2 tbsp.. butter, melted
1/8 tsp. salt
3/4 c. brown sugar
1/4 c. white corn syrup
1 tsp. vanilla
Candied cherries (optional)

Directions:
Directions:
Combine butter, flour and cream cheese, mixing well. Roll into small balls, pat to fit bottom and sides of very small muffin pans. Fill with pecan filling. Bake at 325 degrees for 30 minutes.

Combine all ingredients, except pecans and cherries; beat until well mixed. Fold in pecans. Fill pastry shells and top with a candied cherry, if desired. Bake at 325 degrees for 30 minutes. .

Number Of Servings:
Number Of Servings:
2 doz
Personal Notes:
Personal Notes:

Note: Do not grease the tins and use regular flour.

 

 

 

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