Prepare Tassie Dough. Roll into small balls (approximately 24 one-inch balls) and press into the bottoms and sides of ungreased 1-1/2-inch tart pans
or mini-muffin pans to make a shallow shell.
Use floured fingers to press dough evenly against bottom and up sides
of each muffin cup.
Sprinkle 1/2 cup chopped pecans on top of dough in muffin or tart tins; set aside.
Prepare Egg Filling. Use a spoon to fill each of the dough cups 2/3 full with the Egg Filling mixture. Sprinkle the tops with the remaining 1/2 chopped pecans.
Preheat oven to 325 degrees F.
Bake approximately 20 to 25 minutes or until pastry is golden and filling is puffed.
Remove from oven and let cool slightly in the pan, then remove the cooked Pecan
Tassies and let cool completely on a wire cooling rack.
Makes 24 Pecan Tassies.
1 cup butter or margarine, softened
6 ounces cream cheese, softened
2 cups all-purpose
flour, sift before measuring
In a medium bowl, mix together the butter and cream cheese until well blended. Beat in
flour, 1 cup at a time, until the mixture is blended and will form a smooth dough. Refrigerate at least 1 hour.
NOTE: Mixture may be made ahead of time and refrigerated up to 24 hours.
2 cups (1 pound) firmly-packed light brown sugar
3 tablespoons butter, melted
1/4 teaspoon pure vanilla extract
In a bowl, mix together brown sugar, eggs, butter, salt, and vanilla.