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Pecan Tassies




  • 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


  1. Crust: Have all ingredients at room temperature. Mix together and chill at least 2 hours.
  2. Pinch off dough and shape into 24 (1-inch) balls. Press into miniature muffin tins to form 24 shells. Set aside.
  3. Filling: Mix all ingredients together. Fill each Tassie two-thirds full.
  4. Bake at 325 degrees F for 25 minutes.
  5. Cool on a cake rack.
  6. Remove cookies while warm by running knife along the edge.


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