PECAN TASSIES

Ingredients:

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup all-purpose flour
• filling:
• 1 large egg, room temperature
• 3/4 cup packed brown sugar
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• Dash salt
• 2/3 cup finely chopped pecans, divided

Instructions:

In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.

Preheat oven to 375° F. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups.

For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans.

Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.

Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

These tarts are very good for parties and special occasions. You’ll probably want to double the recipe, because they’ll disappear in a hurry! —Joy Corie

Pecan Tassies Recipe: How to Make It (tasteofhome.com)