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Submitted by: Darlene R.

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I got this recipe for Pecan Tassies from my mother-in-law many years ago. 1/2 cup butter, softened 1 3-ounce package cream cheese, softened 1 cup all-purpose flour Blend the butter and cheese. Stir in flour. Cover and chill 1 hour. On a lightly floured surface roll dough 1/8 inch thick. Cut in 3-inch rounds with a scalloped cookie cutter. Pat into 1 3/4-inch muffin pans (or divide dough into 24 balls, press against sides and bottom of muffin cups.) What's even easier is to use refrigerated cookie dough. Filling: 1 beaten egg 3/4 cup packed brown sugar 1 tablespoon butter or margarine, softened 1 teaspoon vanilla Dash of salt 1/2 cup coarsely chopped pecans In a small mixing bowl stir together egg, brown sugar, butter or margarine, vanilla, and salt just until smooth. Spoon about 1 teaspoon of the chopped pecans into each pastry-lined muffin cup. Fill each cup with egg mixture. Bake in 325°F oven about 25 minutes or until filling is set. Cool, then remove from pans. Cover, chill to store. Makes about 24 Pecan Tassies.

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Submitted by: "Raye"

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The Pecan Tassie is a Cookie recipe. I have made these cookies since I bought my Better Homes and Garden Cookbook in 1969. I am from Texas, and everyone loved the cookies. People who have not heard of the Tassie Cookies believe they are Mini Pecan Pies. They are not. They are a cookie. I also, make Pumpkin Tassie Cookies, Coconut Tassie Cookies, and Cheesecake Tassie Cookies. They have a different type of dough.

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