Sunday, January 23, 2011

Pecan Tassies

Another holiday baking favorite from my family - Pecan Tassies.  My Mom made these every year (along with about 10 other kinds of cookies!) and I did not realize that the recipe originated with Gram.  (I should add a disclaimer here that just because these recipes are handwritten in no way guarantees they are original ideas.)  The recipe does not yield a large number of cookies so you may choose to double the recipe.  I would suggest only doubling the dough because there should be plenty of filling for 2x the number of cups (don't ask me why that's just how it works out).

1 stick oleo (margarine) or butter
3 oz. package cream cheese
1 c. flour
Cream ingredients together and make it 24 balls. Press into tassie cups (mini-muffin tin). Cut one pecan into the dough of the bottom of each cup.
For the filling:
2 eggs unbeaten
2 Tbsp. melted butter
1 1/2 c. brown sugar
pinch of salt
1 tsp. vanilla
Whisk it all together until well mixed. Fill each cup of dough wit the mixture and place a pecan on top. Bake for 25-30 min. at 350.

Note: My Mom used to use chopped pecans. She whisked them right into the mixture and eliminated the need to add the pecans to the bottom of the cups or the top of the cups. This also seems to allow for more of the mixture to fit into the cups.  Enjoy!

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