Classic Southern Desserts

Pecan Tassies

Bake these miniature pecan pies for your holiday party. They’re very rich, but very good. If you can get fresh pecans, all to the better. Nuts left in the shell will last much longer than the ones already shelled. But you can keep shelled pecans fresh close to nine months in the frig and about two years if frozen.

Pecan Tassies

½ cup butter or margarine, softened

3 oz. cream cheese, softened

1 cup flour

1 ½ cups brown sugar (you can use light or dark)

2 tbs. butter or margarine, melted

2 eggs, lightly beaten

1 tsp. vanilla

2/3 cup chopped pecans

To make the dough, beat the softened butter and cream cheese until cream. Add the flour gradually, beating well. Cover and chill in the frig for about two hours.

Shape the dough into 1-inch balls. You should get about 30. Press the balls into miniature muffin pans you have sprayed with cooking spray.

Combine the brown sugar, melted butter, eggs and vanilla. Stir in the pecans. Spoon about 1 tbsp. of the pecan mixture into each pastry shell.

Bake at 350 degrees for about 20 to 25 minutes. When tassies are done, remove them from the pans immediately, and cool on racks

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