Sunday, December 7, 2008

Pecan Tassies

* 1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened slightly
* 3 ounces cream cheese, softened slightly
* 1 cup all-purpose flour
* 1 large egg
* 3/4 cup firmly packed light brown sugar
* 1/2 cup chopped pecans
* 1/8 teaspoon vanilla

In a bowl combine 1 stick of the butter and the cream cheese, stir in the flour, and form the dough into a ball. Divide the dough into 24 pieces and press the pieces into the bottom and up the sides of 24 small (2-tablespoon) muffin tins. In a small bowl beat the egg lightly with the brown sugar and stir in the pecans, the remaining 1 tablespoon butter, the vanilla, and a pinch of salt. Divide the filling among the pastry-lined tins, bake the tassies in a preheated 350° F. oven for 25 minutes, or until the filling is puffed slightly and the pastry is golden, and let them cool on a rack. Makes 24 confections.

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