Pecan Tassies

Mary Lonergan’s recipe

via Judy Gray

preparation time: overall about 2 hours

makes: 2 dozen

For the cream cheese pastry:

1 3-ounce cream cheese

½ cup butter

1 cup sifted all-purpose flour

For the filling:

1 recipe cream cheese pastry (see below)

⅔ cup coarsely chopped pecans

1 egg

¾ cup brown sugar

1 tablespoon butter softened

1 teaspoon vanilla extract

dash salt

Preheat oven to 325 degrees F.

To make the pastry: Blend together room temperature cream cheese and butter then stir in flour. Chill pastry for 1 hour.

Shape chilled cream cheese pastry into 2 dozen 1-inch balls; place into ungreased

1¾ inch muffin pans (mini muffin pan), pressing dough evenly against bottoms and sides of each.

To make the filling: Beat together egg, brown sugar, butter, vanilla, and salt just until smooth. Add chopped pecans. Fill each muffin cup ¾ full with mixture.

Bake in oven for 25 minutes or until filling is set. Cool before removing from pan.

This pastry can be used in any pie crust recipe or for tart shells.

This recipe was in a group of loose recipes from my collection. These make a wonderful dessert or can be used for an “afternoon tea”.