10 December 2008

pecan tassies

this is my mom’s recipe. I am not usually a pecan pie fan, but these bite-size goodies are really worth the effort! if you have silicone mini-muffin tins, they make these a lot easier to get out.

1 stick butter, softened
3 ounces cream cheese, softened
1 cup flour
1 egg
¾ cup packed dark brown sugar
1 tablespoon dark rum
1 teaspoon lemon juice
1 teaspoon vanilla
1 cup finely chopped pecans
  1. mix butter, cream cheese, and flour until thoroughly blended and chill while preparing the filling.
  2. beat egg, brown sugar, rum, lemon juice, and vanilla until well combined, stir in pecans.
  3. preheat oven to 350.
  4. lightly grease mini-muffin tin and divide chilled dough between the 24 mini-muffin cups (about 1 teaspoon of dough a piece).
  5. press the dough into the mini-muffin cups and add 1 teaspoon of filling into each cup.
  6. bake at 350 degrees for 25 to 30 minutes. allow to cool in the tin for 5 minutes before removing to cool completely on wire racks. makes 2 dozen.

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