Bess London's Pecan Tassies

4.4(89)

by Trisha Yearwood·published 2014-12-17

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EuropeanDessert

Servings

24 tassies

Total time

—

Calories / serving

112 kcal

Ingredients (9)

serves

1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, meltedbutter
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flourflour
Nonstick cooking spray
1 large eggegg
3/4 cup packed light brown sugarbrown-sugar
1 teaspoon vanilla extractvanilla-extract
Pinch of fine saltsalt
1/2 cup pecans, finely choppedpecan

Instructions (4 steps)

01With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
02Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
03In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
04

Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

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Not rich — missing servings, total time, or calories.