Hoffman Media


Pecan Tassies

Pecan Tassies Recipe

1/2 cup plus 1 tablespoon unsalted butter, softened and divided
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
1 large egg
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chopped pecans
24 pecan halves

• 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.
• Preheat oven to 325°.
• 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.
• 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. 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.

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