Monday, December 13, 2010

Pecan Tassies

8 oz. cream cheese
2 sticks butter
2 c. flour, sifted
1/4 t. salt

Mix cream cheese and butter together, blend in flour and salt, form into ball, wrap in foil and chill overnight in refrigerator.

2 eggs, well beaten
1 1/2 c. brown sugar
2 T. melted butter
pinch salt
1/4 t. vanilla
1 1/2 c. chopped pecans

Mix all ingredients. Remove crust from fridge, divide into 3 equal parts. Divide each third into 12 small balls. Press into tassie pan, fill with pecan mixture. Bake at 375 for 20 min. Makes 3 dozen.

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