The Cross Country Cookery cookbook says that these tasty tassies come from Jean Slay, Bolling AFB, D.C. Thank you, Jean – these sound lovely!
Tea Time Tassies
May be frozen. These are delicious!
Ingredients
For The Cheese Pastry
- 1 3 oz package cream cheese
- 1/2 cup butter
- 1 cup flour sifted
For the Pecan Filling
- 1 egg
- 3/4 cup brown sugar packed
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 dash salt
- 2/3 pecans coarsely chopped
Instructions
Make the pastry.
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Let cream cheese and butter soften at room temperature. Stir in flour. Chill about 1 hour. Shape into two dozen 1″ balls. Place in tiny ungreased muffin tins. Press dough on bottom and sides of cups.
Make the filling.
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Beat together eggs, sugar, butter, and vanilla. Add salt just until smooth. Divide half the pecans among the pastry lined cups. Add egg mixture and top with remaining pecans. Bake in a 325 oven for 25 minutes. Cook. Remove from pans.
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