Bite-size pecan pies with a tender cream cheese crust and a gooey brown sugar pecan filling. A Southern Christmas cookie tray classic.
½ cup unsalted butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
Pinch salt
1 large egg
¾ cup light brown sugar, packed
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
Pinch salt
⅔ cup pecans, finely chopped
Beat the butter and cream cheese until smooth. Add the flour and salt and mix until a dough forms. Chill 1 hour.Heat the oven to 325°F.Roll the dough into 24 small balls. Press each into a mini muffin cup, up the sides.Whisk the egg, brown sugar, melted butter, vanilla, and salt. Stir in the pecans.Spoon about 1 teaspoon filling into each crust, filling about ¾ full.Bake 22 to 25 minutes, until the crust is golden and the filling is set.Cool in the pan for 10 minutes, then run a knife around the edges to remove.Dust with powdered sugar or top with a pecan half if you like.
Chill the dough for easier shaping.
Fill each cup about ¾ full.
Cool 10 minutes before removing.
Freeze up to 3 months.
Find it online: https://recipeshots.com/pecan-tassies/