Holly McDonough GA's Favorite Pecan Tassies
  • 3 oz. softened cream cheese
  • 1 stick or 1/2 cup softened butter or margarine
  • 1 cup all-purpose flour
  • 1 Tablespoon granulated white sugar
  • pinch of salt
  • 1 1/2 cups light brown sugar
  • 2 Tablespoons softened butter or margarine
  • 2 large beaten eggs
  • 1 Tablespoon REAL vanilla extract
  • 1 cup chopped pecans
  1. Cream together the 3 oz. cream cheese and 1 stick of butter until light and fluffy. Add the flour, 1 Tablespoon granulated white sugar, and a pinch of salt. Mix well. Divide dough into 12 equal portions. At this point, you can wrap the dough into plastic wrap and chill it for about 30 minutes, if it is too sticky for you to handle. Place each portion into a muffin tin and press dough up the sides of the muffin tin to form into shells. Set aside.
  2. Place brown sugar, 2 Tablespoons butter and mix until sugar dissolves. Add eggs. Mix well. Add REAL vanilla extract, and chopped pecans. Mix well. Pour into unbaked muffin shells. Bake at 350°F for 15 minutes. REDUCE oven temperature down to 250°F and bake 15 minutes more. Cool in muffin tins on wire racks. Eat and enjoy :
This is the ONLY pecan tassie recipe we make-everyone loves it and there are NEVER any leftovers