Bess London's Pecan Tassies
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
42
Spice
43
Sweetness
59
Sourness
34
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth
3
Add the flour and beat until fully combined
4
Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour
5
Preheat the oven to 325 degrees F
6
Spray a 24-cup mini-muffin pan with cooking spray
7
In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth
8
Set aside
9
Shape the chilled dough into 24 balls, about 1 inch in diameter
10
Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup
11
Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each
12
Bake until the filling is set, about 25 minutes
13
Cool on a wire rack for 10 minutes, and then remove from the muffin pan