Ingredients
The following ingredients have 24 Servings
- 1/2 cup (1 stick) salted butter, softened at room temperature
- 3 ounces cream cheese, softened at room temperature
- 1 cup all-purpose flour
- 1 cup chopped pecans, divided
- 1 tablespoon salted butter, melted and cooled slightly
- 1 large egg
- 1/4 teaspoon pure vanilla extract
- 1 cup light brown sugar, packed
Instruction
- Butter a 24 count mini muffin pan; set aside.
- Cream together the full stick of butter and the cream cheese; add the flour and mix until well blended. Cover and refrigerate for about 15 minutes, until dough is better manageable.
- Pinch off 24 even pieces, pressing dough flat into the bottoms and up the sides of buttered muffin pans. Dough should reach the top of the cup.
- Sprinkle 1/2 cup of the chopped pecans evenly into each of the cups; set tin inside the refrigerator while the oven is preheating.
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together the melted butter, egg and vanilla; add brown sugar and 1/2 of the remaining pecans; mix until blended and smooth.
- Spoon the filling evenly into each of the muffin tins, to about 3/4 full, and sprinkle the last of the remaining chopped pecans evenly among the cups.
- Bake for 25 to 30 minutes or until the filling sets.
- Let rest in the pan on a wire rack for 10 minutes, then run a knife around the edges of each tassie and transfer to a cooling rack to cool completely, about 20 minutes longer.
