3 ounces cream cheese
1 stick of butter (the REAL stuff)
1 cup flour
Cream the cream cheese, butter, and flour till well blended. I usually chill the dough for at least a half-hour to make it easier to work with. Roll pastry into small balls, slightly smaller than a walnut and press into mini muffin tins.
3/4 cup dark brown sugar
1 teaspoon vanilla
1 teaspoon melted butter
1/2 cup chopped pecans
Mix the brown sugar, vanilla, melted butter and pecans until well blended. Add the egg and mix all together. Place 1 tablespoon of filling into each pastry shell. Bake at 350 degrees for 20 minutes. Makes 24 tassies.
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