"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pecan Tassies Recipe

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

Contributor:  
Contributor:  
Norma Boes
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 3-oz package cream cheese
1/2 cup butter or margarine
1 cup sifted enriched flour
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1 egg
3/4 cup brown sugar
1 T soft butter or margarine
1 tsp. vanilla
dash salt

Directions:
Directions:
Cheese Pastry: Let cream cheese and 1/2 cup butter soften at room temperature; blend. Chill slightly, about 1 hour. Shape in 2 dozen 1-inch balls; place in tiny greased 1-3/4 inch muffin cups. Press dough against bottom and sides of cups.

Pecan Filling: Beat together egg, sugar, 1 T butter, vanilla, and salt just until smooth. Divide half the pecans among pastry-lined cups; add egg mixture and top with remaining pecans. Bake in slow oven (325) 25 minutes or till filling is set. Cool; remove from pans.

Number Of Servings:
Number Of Servings:
24 miniature pies

 

 

 

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