Pecan Tassies

Instructions

Preheat oven to 350˚F (180˚C). Spray a 24-count mini-muffin pan with non-stick spray.

In a medium bowl, use a hand mixer to beat together the butter and cream cheese. Add the flour and mix until well blended. Cover and refrigerate for 30 minutes.

Divide dough into 24 even pieces (using a scoop makes this easier) and, using a small wooden tart tamper, press dough into the bottoms and sides of the prepared muffin pan. (If you don’t have a tart tamper, you can use your fingers to press the dough into the cups.) The dough should reach the top of the cups.

Evenly divvy 1/2 cup of the chopped pecans between the muffin cups.

In a large mixing bowl, whisk together the melted butter, egg, vanilla, and salt. Add brown sugar and 1/4 cup of the remaining pecans and mix until blended and smooth. Using a small scoop, fill each cup evenly to about 3/4 full and sprinkle remaining 1/4 cup chopped pecans evenly among the cups.

Bake until the center is almost set, about 20 minutes. Remove from oven and cool completely in the pan on a wire rack.

Dessert