Tuesday, July 19, 2005
[ world famous recipes ] Pecan Tassies
Pecan Tassies
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 cup flour
1 egg
3/4 cup firmly packed brown sugar
1 tsp. vanilla
3/4 cup finely chopped Pecans
3 squares Semi-Sweet Baking Chocolate, melted
BEAT cream cheese and butter with electric mixer on medium speed
until
well blended. Add flour; mix well. Cover and refrigerate at least 1
hour
or until chilled.
PREHEAT oven to 375°F. Divide dough into 24 balls. Place 1 ball in
each
of 24 miniature muffin pan cups; press onto bottoms and up sides of
cups
to form shells. Beat egg lightly in small bowl. Add brown sugar and
vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells,
filling each shell 3/4 full.
BAKE 25 to 30 minutes or until lightly browned. Let stand 5 minutes;
remove tarts from pans. Cool completely on wire racks. Drizzle with
melted chocolate. Let stand until set.
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