- 1 cup butter, softened
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 2 tablespoons butter, melted
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups chopped pecans
- Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
- Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
- Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
- Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.
10/01/2019
recipepes.com
grandma's pecan tassies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
