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Pecan Tassies Recipe

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This recipe for Pecan Tassies, by , is from The Lovell Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kimberly Lovell


½ cup unsalted butter
3 oz cream cheese
1 cup flour

1 egg
¾ cup dark brown sugar, packed
1 tablespoon salted butter, melted
1 teaspoon vanilla
⅔ cup chopped pecans

Preheat the oven to 350°.
To make the Shells:
Sift flour into a medium sized bowl. Cut butter into small cubes and add to flour. Add the cream cheese and cut the butter and cheese into the flour with two knives or a pastry blender. Continue until the dough holds together. Since we aren’t adding any additional liquid, you’ll want to continue to blend way past the stage at which you would normally stop with a pie crust.
Gather the crust into a ball and divide into 24 little pieces.
Press each piece into one cup of a miniature muffin tin to create a little crust.
To make the Filling:
Mix egg, vanilla, sugar and butter together until no lumps remain.
To assemble the Pecan Tassies:
Sprinkle a few pecan pieces in the bottom of each shell. Pour the filling into each cup until the filling is just below the top rim of the shell.
Sprinkle pecan pieces over the top of each tassie.
Bake in preheated oven for 24-25 minutes.
Let cool in the pan completely before removing. Twist and lift to remove!




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