Pecan tassies are my favorite bite size cookie. It's a mini pecan pie that you can pop in your mouth.PECAN TASSIES
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Pastry:
3 oz. cream cheese1/4 c. butter1 c. sifted flour
Soften cheese and butter. Add flour. Mixture will be very stiff. Form into ball and store covered in refrigerator for 1 hour. Shape into 24 one-inch (walnut size) balls. Place in tiny ungreased muffin tins. Press against bottom and sides of cup to form small pastry cups.
Filling:
3/4 c. brown sugar1 egg, beaten1 tbsp. butter1 tsp. vanilla3/4 c. pecans, broken updash salt
Beat together egg, sugar, butter, vanilla and salt until smooth. Add pecans. Fill pastries.
Bake at 325°F for 25 minutes. Cool on wire rack.
Remove from pan by inverting on rack and thumping on bottom of pan. These freeze well.
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