Pecan tassies
- ½ cup (1 stick) butter, room temperature, plus 1 tablespoon butter, melted
- 1 3-ounce package cream cheese, room temperature
- 1 cup all-purpose flour
- 1 large egg
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup pecans, finely chopped
Instructions:
Pecan tassies are one of the quintissential Christmas cookies.
- With an electric mixer, beat the ½ cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 325°F. Spray a mini-muffin pan with cooking spray.
- In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla, and salt until smooth. Set aside.
- Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed. Bake for 25 minutes, or until the filling is set. Cool on a wire rack for 10 minutes, then remove from the muffin pan.