Friday, July 31, 2009
Makes 24 tassies
1/2 cup plus 1 tablespoon softened unsalted butter, divided
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chopped pecans
24 pecan halves
1. In a large bowl and using an electric mixer at medium speed, combine 1/2 cup butter and cream cheese; beat until well combined. Reduce mixer speed to low, and add the flour. Beat until combined. Wrap the dough tightly with plastic wrap, and refrigerate for 1 hour.
2. Preheat oven to 325˚.
3. Shape dough into 24 (1-inch) balls, and place in the wells of a mini muffin pan. Press the dough evenly into bottoms and up the sides of the wells.
4. In a medium bowl and using an electric mixer at medium speed, combine the egg, brown sugar, vanilla extract, remaining 1 tablespoon butter, and salt; beat until well combined. Fold in the chopped pecans.
5. Spoon the pecan filling evenly into each dough cup, and top each with a pecan half. Bake for 30 to 35 minutes, or until the crusts are golden brown. Remove from oven, and let cool for 10 minutes. Transfer the tassies to a wire rack, and cool completely.
(From TeaTime Magazine)
Posted by Kathy Lowe at Friday, July 31, 2009