Tea Time Tassies by Cindy Leigh

[BakerAunt]

TEA TIME TASSIES
posted in a thread by Cindy Leigh on December 12, 2012 at 7:53 am.

1 3-oz pkg soft cream cheese
1/2 cup soft butter or oleo
1 cup AP flour
1 tbsp butter or oleo
1 egg, unbeaten
3/4 cup brown sugar, firmly packed
1 tsp vanilla extract
dash salt
2/3 cup coarsly broken pecans

in bowl, thoroughly blend cream cheese with 1/2 cup butter, then stir in flour. Refrigerate dough about 1 hour.

Heat oven to 325.

Shape dough into 24 1 3/4 inch balls. Place one in each cup of a muffin pan (greased). Press dough across bottom of cup and up the sides about 1/3 way.

In a small bowl with mixer at medium speed, beat 1 Tbsp. butter, egg, brown sugar, vanilla, and salt, until smooth.

Divide pecans in half. Use half to sprinkle on bottom of pastry. Fill each with about 1 Tbsp. of egg mixture, and top with remainder of pecans.

Cool, and carefully remove from pans. Makes 2 doz.

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• This topic was modified 8 years, 5 months ago by BakerAunt.

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