Pecan Tassies Recipe
Ingredients
| Butter/Margarine | 1⁄2 Cup (8 tbs), softened | |
| Cream cheese | 3 Ounce, softened | |
| All purpose flour | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Brown sugar | 3⁄4 Cup (12 tbs), packed | |
| Butter/Margarine | 1 Tablespoon, softened | |
| Vanilla | 1 Teaspoon | |
| Salt | 1 Dash | |
| Pecans | 1⁄2 Cup (8 tbs), coarsely chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 2758 Calories from Fat 1611
% Daily Value*
Total Fat 186 g285.4%
Saturated Fat 87.7 g438.3%
Trans Fat 0 g
Cholesterol 579.2 mg193.1%
Sodium 481.3 mg20.1%
Total Carbohydrates 259 g86.4%
Dietary Fiber 9.6 g38.5%
Sugars 156.7 g
Protein 31 g62.6%
Vitamin A 90.8% Vitamin C 1.2%
Calcium 20.5% Iron 48.4%
*Based on a 2000 Calorie diet
Directions
Stir in flour; mix well.
Cover; chill mixture about 1 hour.
In small mixing bowl stir together egg, brown sugar, the 1 tablespoon butter or margarine, vanilla, and salt just till smooth; set aside.
Shape chilled pastry dough into two dozen 1-inch balls; place each ball in ungreased 1 3/4 inch muffin cup.
Press dough onto bottom and sides of cups.
Spoon about 1 teaspoon of the chopped pecans into each pastry-lined muffin cup; fill each with egg mixture.
Bake in 325° oven about 25 minutes or till filling is set.
Cool; remove from pans.
Cover; chill to store
Chef
