Pecan Tassies
Servings 24 servings
Calories 141kcal
Ingredients
- Crust:
- 1/2 cup salted butter softened
- 4 oz plain cream cheese softened
- 1 cup all purpose flour
- 1/3 cup finely ground pecans
- Filling:
- 3/4 cup packed light brown sugar
- 3/4 cup chopped pecans
- 2 Tbsp salted butter melted and cooled slightly
- 1 tsp pure vanilla extract
- 1 large egg
Instructions
- Preheat oven to 325°F. Have nearby a nonstick 24 cup mini muffin pan lightly spritzed with cooking spray.
- To make the crust: In a medium size bowl use an electric mixer to beat together butter and cream cheese until fully blended. Add flour and ground pecans, mix on low speed just until combined and a soft dough forms.
- Press a rounded teaspoon full onto the bottom and sides of each mini muffin cup. Use a small scoop to divided the dough and a pastry tamper or similar tool dipped in flour to flatten.
- To make the filling: In a medium bowl whisk together brown sugar, chopped pecans, butter, vanilla and egg until blended.
- Divide filling evenly between the muffin cups. (about 1 generous teaspoon full)
- Bake for 25-30 minutes or until the centers are set when gently shaken.
- Run a knife around the edge to loosen and cool in the pan on a cooling rack for 5 minutes then carefully remove to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days or chilled in the refrigerator for 1 week.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 58mg | Potassium: 46mg | Fiber: 1g | Sugar: 7g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.5mg