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Pecan Tassies
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| Ingredients Tart Shells: | |
| 1/2 cup | butter, softened |
| margarine, alternative | |
| 1 pkg. (3oz) | cream cheese, softened |
| 1 cup | all-purpose flour |
| Filling: | |
| 2 Tbsp. | butter, melted |
| margarine, alternative | |
| 3/4 cup packs | brown sugar |
| 1 | egg |
| 1 tsp. | vanilla |
| 1-1/2 cups | cooked pecans |
Directions
PREHEAT oven to 350*F.
For tart shells, beat butter and cream cheese in mixing bowl. Add flour; mix until a soft dough forms. Cover; chill at least 1 hour or overnight.
Shape dough into 1-in. balls. Place balls of dough into cups ungreased muffin pan. Dip mini-tart shaper in flour; press into dough to form tart shell. For filling, combine all ingredients in small mixing bowl; mix well. Fill tart shells evenly with filling mixture.
Bake 20-25 minutes or until light golden brown. Remove from muffin pan to cooling rack. Cool completely. Sprinkle with powdered sugar, if desired.
Make 24 servings.
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