Bess London's Pecan Tassies

1. 1

   With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth.

2. 2

   Add the flour and beat until fully combined.

3. 3

   Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.

4. 4

   Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.

5. 5

   In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth.

6. 6

   Set aside.

7. 7

   Shape the chilled dough into 24 balls, about 1 inch in diameter.

8. 8

   Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup.

9. 9

   Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each.

10. 10

    Bake until the filling is set, about 25 minutes.

11. 11

    Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.