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Mincemeat Pecan Tassies Recipe

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This recipe for Mincemeat Pecan Tassies, by , is from The Bake Shop, 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!

Contributor:  
Contributor:  
The Hartford Courant

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 oz.) pkg. cream cheese, softened
1/2 C. plus 1 Tbsp. unsalted butter, softened
1 C. sifted flour
1 large egg, beaten
1/2 C. packed brown sugar
1/2 C. chopped pecans
1/4 C. plus 2 Tbsp. prepared mincemeat filling
1 tsp. vanilla
24 pecan halves

Directions:
Directions:
In a medium bowl, beat the cream cheese and 1/2 C. butter on medium speed with an electric mixer until smooth. Add flour, and beat until combined. Wrap dough in plastic wrap and refrigerate for at least 2 hours. Preheat oven to 325. Divide dough into 24 portions. Press each portion into the bottom and up the sides of 24 cups of an ungreased mini muffin tin. In a medium bowl, combine egg, sugar, pecans, mincemeat, vanilla and remaining 1 Tbsp. butter. Beat at low speed with an electric mixer until combined. Place 1 1/2 Tbsp. filling in each cup. Place a pecan half on top of each tassie. Bake for 20 minutes, or until golden brown. Allow to cool on muffin tins for 20 minutes. Remove to wire racks to cool completely. Store in airtight container for up to 5 days. Makes 24.

 

 

 

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