Pecan Tassies

🥘 Ingredients

• all-purpose flour
  1 c
• cream cheese
  3 oz
• egg
  1 large
• finely chopped pecans
  1 c
• light brown sugar
  3/4 c
• salt
  1/8 tsp
• unsalted butter
  1/2 c, 1 Tbsp
• vanilla extract
  1 tsp

🍳 Cookware

• medium bowl
• electric mixer
• plastic wrap
• 24-cup miniature muffin pan
• small bowl
• wire rack
• thin knife

1. 1

   Beat unsalted butter (softened) and cream cheese (softened) in a medium bowl at medium speed with an electric mixer until creamy. Gradually add all-purpose flour and salt , beating at low speed until a soft dough forms.

   unsalted butter: 1/2 c, cream cheese: 3 oz, all-purpose flour: 1 c, salt: 1/8 tsp
2. 2

   Shape dough into a ball, wrap in plastic wrap , and refrigerate for at least ⏱️ 1 hour .
3. 3

   Preheat oven to 325°F. Lightly grease a 24-cup miniature muffin pan .
4. 4

   Divide chilled dough into 24 equal-sized balls (about 1 inch each). Place one ball into each muffin cup. Press dough firmly against bottom and up sides of cups to form a shell.
5. 5

   Whisk together egg , light brown sugar (firmly packed), unsalted butter (melted), vanilla extract , and a dash of salt in a small bowl until smooth. Stir in finely chopped pecans .

   egg: 1 large, light brown sugar: 3/4 c, unsalted butter: 1 Tbsp, vanilla extract: 1 tsp, salt, finely chopped pecans: 1 c
6. 6

   Spoon pecan mixture into unbaked pastry shells, filling each about three-quarters full.
7. 7

   Bake until filling is set and pastry is lightly browned, 20 to ⏱️ 25 minutes .
8. 8

   Let tassies cool in pan on a wire rack for ⏱️ 5 minutes . Carefully run a thin knife around edges to loosen, then remove from pan to cool completely.