Pecan Tassie Recipe with my notes - originally from a hometown church cookbook
Pecan Tassies
Dough refrigerates 1 hour - bake 325 for 25 to 30 min. Makes about 2 dozen; double recipe made 4 dozen and gave extra filling (about a half cup). Plan 30 minutes for form, smoosh and fill a double batch / 4 dozen. Due to my mixer’s size/strength I don’t try to make more than a double recipe of dough at one time. Don’t chill for much more than 1 hour – chilled overnight dough got too stiff and VERY hard to work with.
Use smaller cookie scoop (a bit more than 1 T.) close to level for putting dough in cups. Flour tassie smoosher (dip to dust in flour from small cup) between each one.
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
Filling:
1 egg
3/4 cup packed brown sugar
1 Tablespoon butter melted
1 teaspoon vanilla
1/2 cup chopped pecans
To Make Crust: Blend softened cream cheese, 1/2 cup butter, flour and salt. Chill 1 hour.
Shape into 1-inch balls (about 24 balls). Press balls into cavity of greased mini muffin tins, making small cups. (I use Pampered Chef “tassie smoosher” - mini tart shaper 1590 - dusted with flour. You may use your thumb or put plastic wrap over a cork or top of a water/pop bottle and use that).
To Make Filling: Beat egg in a small mixing bowl. Add brown sugar, 1 tablespoon butter melted and vanilla. Mix well. Stir in pecans. Spoon about 1 level measuring teaspoon into shells, taking care not to overfill..
Bake at 325 degrees F (165 degrees C) for 25 - 30 minutes or even 35 min., until filling is set. Cool in pan (recommended) or wire rack. Use wooden spreader knife to help gently remove tassies from pan.
