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Pecan Tassies Recipe

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This recipe for Pecan Tassies, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gaynor Beiler
Added: Sunday, September 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 3 oz. package of cream cheese at room temperature
1/2 c. butter
1 T. sugar
dash salt
1 c. flour
1 egg
3/4 c. brown sugar
1 T/ soft butter
1 tsp. vanilla
dash salt
2/3 c. coarsely broken pecans

Directions:
Directions:
To make the crusts: mix cream cheese, butter, sugar, salt and flour. Chill 1 hour. Roll into 2 dozen 1 inch balls.
For filling: mix egg with brown sugar, soft butter and vanilla.
Place each ball into a greased mini muffin cup. Using a tassie press, press the balls down into the muffin cup. The dough will travel up the sides to form the crust. Use your fingers if you do not have a press made for this.
Begin filling the crusts with pecans about half way up, then the brown sugar mixture almost to the top. Don't fill too full or they will bake over the top and make a mess.
Bake for 25 minutes or until set.

Number Of Servings:
Number Of Servings:
2 dozen
Personal Notes:
Personal Notes:
Another recipe from Reba Alden's recipe box. This is one of my favorites at Christmas time.

 

 

 

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