Pecan Tassies

🥘 Ingredients

• unsalted butter ½ cup
• cream cheese 3 oz
• all-purpose flour 1 cup
• salt 0.12 tsp
• egg 1 large
• light brown sugar ¾ cup
• unsalted butter 1 Tbsp
• vanilla extract 1 tsp
• salt
• finely chopped pecans 1 cup

1. 1

   Beat unsalted butter (softened) and cream cheese (softened) in a medium bowl at medium speed with an electric mixer until creamy. Gradually add all-purpose flour and salt , beating at low speed until a soft dough forms.
2. 2

   Shape dough into a ball, wrap in plastic wrap , and refrigerate for at least 1 hour .
3. 3

   Preheat oven to 325°F. Lightly grease a 24-cup miniature muffin pan .
4. 4

   Divide chilled dough into 24 equal-sized balls (about 1 inch each). Place one ball into each muffin cup. Press dough firmly against bottom and up sides of cups to form a shell.
5. 5

   Whisk together egg , light brown sugar (firmly packed), unsalted butter (melted), vanilla extract , and a dash of salt in a small bowl until smooth. Stir in finely chopped pecans .
6. 6

   Spoon pecan mixture into unbaked pastry shells, filling each about three-quarters full.
7. 7

   Bake until filling is set and pastry is lightly browned, 20 to 25 minutes .
8. 8

   Let tassies cool in pan on a wire rack for 5 minutes . Carefully run a thin knife around edges to loosen, then remove from pan to cool completely.