Sunday, March 01, 2009

Pecan Tassies

Pecan Tassies 1 package (3 or 4 ounces) cream cheese, softened 1/2 cup (1 stick) butter or margarine, softened 1 cup sifted all-purpose flour 1 egg, lightly beaten 3/4 cup firmly packed brown sugar 1 teaspoon vanilla 1 tablespoon butter or margarine, softened Dash of salt 2/3 cup chopped pecans Blend cream cheese and the 1/2 cup butter or margarine until smooth in a large mixing bowl. Add flour, blend well. Chill dough in refrigerator about 2 hours, or overnight. Shape dough into about 24 one-inch balls. Press into tiny muffin or tart pans (1-3/4 in diameter). Place pans on jelly-roll pan. Blend egg, sugar, vanilla, the tablespoon of butter or margarine salt and pecans in a small bowl. Fill pastry cups with mixture. Bake in moderate oven (375 deg.), about 20 minutes, or until lightly browned. Cool a minute or two on wire racks before removing from pans. Cool completely. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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