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Ingredients
| salted butter: 4 oz (softened) |
| cream cheese: 3 oz |
| all-purpose flour (unsifted): 1 cup |
| salted butter (melted): 2 Tbl |
| light brown sugar (packed): 3/4 cup |
| maple syrup: 2 Tbl |
| vanilla extract: 1 tsp |
| eggs: 1 |
| pecans: 1 cup (toasted and chopped) |
| powdered sugar (for dusting) |
Pecan Tassies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
48 serving(s)
Tags
- Preheat oven to 350.
- Beat butter and cream cheese together.
- Add flour, just until mixed.
- If making 24, divide dough into 24 small balls press into mini muffin cups, ungreased. Make sure dough rises a bit higher than the sides of cups so filling doesn't spill out.
- If rolling out, cut with 2 inch round cookie cutter and press into mini muffin cups, also make sure dough rises a bit higher than sides of cups.
- Mix the melted butter, brown sugar, maple syrup, vanilla and egg together with chopped pecans, and carefully spoon into cups.
- Bake for 25 minutes. Cool 3 minutes and then carefully remove to cooling racks.
- When completely cool, dust with confectioners sugar.