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| INGREDIENTS |
- Crust:
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1 (8 oz. pkg.) cream cheese
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1 cup butter (2 sticks)
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2 cups all-purpose flour
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Filling:
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1½ cups finely
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chopped pecans
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2 eggs
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2 tbsp. melted butter
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2 tsp. vanilla flavoring
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Dash salt
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1½ cups light brown sugar
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| INSTRUCTIONS |
Let cream cheese and butter soften at room temperature and blend together.
Stir in flour. Chill about 1 hour. Shape into 1-inch size balls and place into a 1¾ inch muffin tin. Press dough against bottoms and sides to form mini pie crusts.
Beat together eggs, butter, vanilla flavoring, salt, and brown sugar. Stir in pecans. Fill muffin tins, leaving a little room at top of each crust to allow for rising. Bake at 325° for 25 minutes or until filling is set. Cool before removing from muffin pan. Makes about 4 dozen pecan tassies. |
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