Pecan Tassies

PECAN TASSIES

Pastry:

½ cup butter or margarine, softened

1 – 3 oz. cream cheese

1 cup all-purpose flour

Filling:

1/3 cup finely chopped pecans

½ cup packed brown sugar

1/3 cup light-colored corn syrup

1 t vanilla extract

1/8 teaspoon salt

1 large egg

For tart shells, beat butter and cream cheese in a bowl until smooth.  Add flour, mix until soft dough forms (mixture will be crumbly).  Knead lightly on a floured surface.  Cover; chill at least 30 min to 1 hour.

Preheat oven to 350 degrees. Shape dough into 1-inch balls.  Place balls of dough into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up side of cups using lightly floured fingers or tart press.

 For filling: combine all ingredients in a bowl: mix well.  Fill tart shells evenly with filling mixture.  Bake 20-25 min or until light golden brown. Remove from pan and cool on wire rack.

Yield: 2 dozens