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3 ounces cream cheese
1 cup sifted flour
1/2 cup (1 stick) butter
1 egg, beaten
3/4 cup firmly packed brown sugar
1 tablespoon soft butter
1 tablespoon vanilla extract
2/3 cup chopped pecans
Crust: Have all ingredients at room temperature. Mix together and chill at least 2 hours.
Pinch off dough and shape into 24 (1-inch) balls. Press into miniature muffin tins to form 24 shells. Set aside.
Filling: Mix all ingredients together. Fill each Tassie two-thirds full.
Bake at 325 degrees F for 25 minutes.
Cool on a cake rack.
Remove cookies while warm by running knife along the edge.
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