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PASTRY: 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. FILLING: 3/4 cup dark brown sugar 1 teaspoon vanilla 1 teaspoon melted butter 1/2 cup chopped pecans 1 egg 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. |