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Pecan Tassies

Pecan Tassies

2 Hr(s)
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1 serving
Original recipe yields 1 serving
1 package (3 oz.) cream cheese
1/2 cup butter or margarine, room temperature
1 cup sifted all-purpose flour
. . . .
1 egg
3/4 cup brown sugar
1 Tbsp butter or margarine
1 tsp vanilla
Dash salt
. . . .
2/3 cup coarsely broken pecans, divided
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Let's Make It
1
Cheese pastry:
2
Let cream cheese and butter soften at room temperature; blend together. Stir in flour. Chill about 1 hour.
3
Shape into 2 dozen 1-inch balls; place in ungreased 1 3/4 inch muffin pans. Press
4
dough evenly against bottoms and sides of each.
5
Pecan filling:
6
Beat together egg, brown sugar, 1 Tbsp. butter, vanilla and salt just until smooth.
7
Divide half the pecans among the pastry lined
8
pans; add egg mixture and top with remaining pecans.
9
Bake in slow oven (325º F) for 25 minutes or till filling is set. Cool before removing
10
from pans.
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