"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pecan Tassies Recipe

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

Contributor:  
Contributor:  
Doyne Murray

Category:
Category:

Ingredients:  
Ingredients:  
Tart Shells:
1/2 c. butter or margarine, softened
3 oz. cream cheese, softened
1 c. all-purpose flour

Filling:
2 T. butter or margarine, melted
3/4 c. packed brown sugar
1 egg
1 tsp. vanilla
1 c. pecan halves, finally chopped

Directions:
Directions:
Preheat oven to 350. For tart shells, beat butter and cream cheese until well blended. Add flour; mix until a soft dough forms. Using small scoop or teaspoon, shape dough into 1" balls. Place balls of dough into ungreased cups of a mini-muffin pan. Press dough into the individual muffin cups with fingers or dip mini-tart shaper in flour and press into dough with even pressure until dough rises slightly above rim of pan.

For filling, place butter in small bowl; microwave on HIGH for 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Add chopped pecans to bowl and mix well. Using small scoop or teaspoon, fill each tart shell with level scoop of filling (do not overfill).

Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to cooling rack; cool completely. Sprinkle with powdered sugar, if desired. Yields 2 dozen.

Number Of Servings:
Number Of Servings:
2 dozen

 

 

 

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