PECAN TASSIES #14

PECAN TASSIES #14 from Better Homes and Gardens 100 Best Cookies Periodical 2010

I don't like pecans but I tasted these and they are really good, my daughter loved them! There are a few things wrong or omitted from this recipe so I will add those comments.

1/2 cup butter softened
1-3 ounce package cream cheese softened
1 cup all-purpose flour
1 egg, lightly beaten
3/4 cup packed brown sugar
1 Tablespoon butter, melted
Powdered sugar-optional (I didn't do this-sweet enough already)

Preheat oven to 325 degrees. In a medium bowl combine the 1/2 cup butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Stir in flour. Press 1 rounded teaspoon of dough evenly into 24 ungreased 1 3/4 inch muffin pans. (I would absolutely spray the pans with non-stick spray and I would also consider using cupcake pans because I unfortunately used mini muffin pans and the topping just spread all over the place. I also recommend pressing a well into the dough roll to place the topping into, may help with the spreading of topping).

For filling, in a small bowl combine egg, brown sugar and the 1 tablespoon of melted butter. Stir in the pecans. Spoon about 1 heaving teaspoon of the filling into each dough-lined muffin cups.

Bake in preheated oven for 25 to 30 minutes or unti pastry is golden and filling is puffed. Cool slightly in pan. Carefully remove tassies from pan; cool on a wire rack. If desired, sprinkle with powdered sugar before serving. Makes 24 tassies (it made 20 tassies for me)