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Pecan Tossies Recipe

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This recipe for Pecan Tossies is from The Vitale/Sansone/Gimbosa Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Dough:

1 cup (2 sticks) unsalted butter, at room temperature
2 pkgs (3 oz.) each cream cheese
2 cups all-purpose flour

Pecan filling:

3 large eggs, slightly beaten
1 3/4 cups packed brown sugar
3 tbsp. unsalted butter, melted
1/4 tsp. salt
3/4 tsp. vanilla extract
1 cup pecans, coarsely chopped

Directions:
Directions:
Dough:

In a large bowl with an electric mixer, beat butter and cream cheese until blended. Beat in flour just until blended. Flatten dough into a 1-inch thick disk. Wrap in plastic wrap and refrigerate at least 30 minutes.

Heat oven to 375º Have ungreased miniature muffin pans ready. (Mini muffins measure 1 1/4 inches across the bottom.) Makes 48, but you can bake in batches.

Divide dough into quarters. Roll each into a 6-inch log. Cut each log into 12 pieces. With floured hands, flatten each piece into a 3-inch round and fit into a muffin cup (dough will extend above cup).

Filling:

Beat eggs, brown sugar, butter, salt and vanilla until well mixed. Spoon 2 teaspoons of filling into each pastry-lined muffin cup. Top with pecans.

Bake 20 minutes, or until pastry is brown and filling is set. Cool briefly in pan on a wire rack, then remove from pan, place on rack to cool completely.

Number Of Servings:
Number Of Servings:
48 mini tarts
Preparation Time:
Preparation Time:
forever, but worth it

 

 

 

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