BESS LONDON'S PECAN TASSIES
Mini pecan pies
Provided by thomaskwarren
Categories Appetizers
Time 1h55m
Yield 24
Number Of Ingredients 10
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
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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