Pecan Tassies

1. 1

   Let cream cheese and butter soften at room temperature - blend. Stir in flour. Chill for 1 hr. Shape into 3 dz balls. Press dough into minimuffin pans- to bottom and side

2. 2

   For filling, beat together egg, sugar, butter, vanilla and salt just until smooth. Divide half the pecans among pastry lined cups. Add egg mixture and top with remaining pecans.

3. 3

   Bake in slow oven 325 degrees 35 min til filling is set

4. 4

   Cool and remove from pan

5. 5

   Glaze- apricot or peach juice with karo syrup. cook until thick or easy to brush

6. 6

   Cool and brush on hot cakes

7. 7

   Freezes well

No additional tips available.