Pecan Tassies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup (112g) unsalted butter, room temperature, divided
4 oz cream cheese, room temperature
1 cup (130g) all purpose flour
1 large egg
3/4 cup (168g) light brown sugar, packed
1 Tbsp vanilla extract
1 tsp ground cinnamon
1/8 tsp salt
1/2 cup finely chopped pecans
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Directions: |
Directions:1. Add 6 tablespoons of the butter (reserve the other 2 tablespoons) and
the cream cheese to a mixer bowl and beat on medium speed until light in color
and fluffy, about 2-3 minutes.
2. Add the flour and mix until just combined. Refrigerate dough for one hour.
3. Preheat oven to 325 degrees and grease your mini muffin pan very well. I use a
non-stick baking spray.
4. Add the remaining butter and the rest of the ingredients to a mixer bowl; mix on
low speed until well combined.
5. Divide the dough into 24 even pieces (about 2 1/4 tsp per piece) and press evenly
into each muffin cavity, creating a cup shape that goes up the sides.
6. Fill each cup with a heaping teaspoon of pecan filling and bake for 20-22 minutes.
7. Cool for about 15 minutes before removing them from the muffin tins. Run a knife
around them if you need, to loosen them. Cool on a cooling rack, then serve. |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:90 minutes |
Personal
Notes: |
Personal
Notes: I used salted butter and it came out fine, the tops spread but right after they came out of the oven, I pushed the overflow back on to the top of each and it worked out well. Best pecan tassie I have ever eaten!
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