Tuesday, December 20, 2011

Sassie Tassie!

Bite size Pecan Pies?  Yes, please!
These Pecan Tassies are the perfect way to enjoy the gooey, deliciousness of pecan pie as a little neat treat!


Pecan Tassies


Crust:
1 cup butter (room-temperature)
6 ounces cream cheese (room-temperature)
2 cups all-purpose flour

Filling:

1½ cups brown sugar
1 heaping cup chopped pecans
2 eggs
2 tablespoons butter, melted
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Place muffin liners in mini muffin tins.

For the crusts, mix the butter, cream cheese and flour together.  Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for an hour.

On a floured surface, roll dough out to about 1/4 in. thickness.  Use a small round cookie cutter and cut dough.  Bend into cup shape and place in lined muffin tin.

To make the filling, mix brown sugar, pecans, eggs, butter and vanilla.  Scoop about a tablespoon into each muffin cup.


Bake for 20 to 25 minutes or until the tops are set. Let cool for a few minutes in the muffin tin, and then remove to a cooling rack to cool completely. The tassies can be frozen or stored in an airtight container at room temperature.

1 comments:

Hilary said...

i'm assuming that since they're small...it's ok to eat a few (or a lot), right?? ;)