Pecan Tassies

Hazel Smith's Hot Dish Recipe of the Week

Pecan Tassies

2 cups butter
12 ounces cream cheese
4 cups all-purpose flour
3 eggs beaten
2 ½ cups packed brown sugar
3 tablespoon melted butter
½ teaspoon vanilla
1 ½ cups chopped pecans

Preheat oven to 350°. 

Mix butter and cream cheese in a medium bowl until well blended. Beat in flour, one cup at a time until mixture forms smooth dough. Roll into small balls and press into bottom and sides of mini muffin tins. 

In a second bowl, beat in eggs, brown sugar, melted butter and vanilla. Stir in pecans. Fill each of the crusts 2/3 full. Bake 15-18 minutes at 350° until shell is light and filling is puffed up. Cool and carefully remove from pan. Makes about 60.