Bess Londons Pecan Tassies Recipes

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BESS LONDON'S PECAN TASSIES



Bess London's Pecan Tassies image

Mini pecan pies

Provided by thomaskwarren

Categories     Appetizers

Time 1h55m

Yield 24

Number Of Ingredients 10

1/2 cup Unsalted butter room temp
1 tablespoon Unsalted butter melted
3 ounces Cream cheese room temp
1 cup All purpose flour
nonstick spray
1 large Egg
3/4 cups Light brown sugar packed
1 teaspoon Vanilla extract
1 pinch Kosher Salt
1/2 cup Pecans finely chopped

Steps:

  • With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour. Preheat the oven to 325 degrees Fahrenheit. Spray a 24 cup mini muffin pan with cooking spray. In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside. Shape the chilled dough into 24 Balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the mini muffin pan.

Nutrition Facts : Calories 115 calories, Fat 7.4542218255068 g, Carbohydrate 11.3253020628339 g, Cholesterol 24.1593094348528 mg, Fiber 0.357790855131275 g, Protein 1.26915400375726 g, SaturatedFat 3.63628728165329 g, ServingSize 1 1 Serving (26g), Sodium 23.4387532525021 mg, Sugar 10.9675112077026 g, TransFat 0.604489864455751 g

BESS LONDON'S PECAN TASSIES



Bess London's Pecan Tassies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h55m

Yield 24 tassies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flour
Nonstick cooking spray
1 large egg
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
Pinch of fine salt
1/2 cup pecans, finely chopped

Steps:

  • With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
  • Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
  • In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
  • Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

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