For crust, let cream cheese and butter come to room temperature. Blend. Stir in flour and
chill 30 min. Shape into 2 dozen balls, place in miniature muffin tins, ungreased. Press dough
against bottom and sides of cups. Prick with fork.
For pecan filling, beat together egg, sugar, butter, vanilla, and salt until smooth. Divide egg
mixture among the pecan tassies and top with remaining pecans.
Bake for 25 min. Cool in pans.
Originally Submitted
2/15/2010
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