Mimi’s Pecan Tassies
by RetroRuth | Mar 8, 2019 |
From Family Circle Magazine
[cooked-sharing]
Dough
6 oz cream cheese at room temp
1 cup butter or margarine at room temp
2 cups all-purpose flour
Filling
2 large eggs
1 lb (2 cups) packed dark brown sugar
1 tbsp butter or margarine, melted
2 tsp vanilla extract
1 cup pecan halves, chopped
½ cup raisins
confectioner's sugar for garnish
1To make the dough, beat cream cheese and butter with a wooden spoon in a medium-size bowl until well blended. Gradually in flour until a smooth dough forms. Shape into a ball, wrap in plastic wrap and chill at least 1 hour.
2To make the filling, lightly beat eggs in a medium-size bowl with a fork. Beat in sugar, butter, and vanilla. Stir in pecans and raisins.
3To bake, heat oven to 350 degrees. Use ungreased miniature muffin pans (cups 1 ¾ inch across the top, about ¾ inch deep). Press 1 level measuring tablespoon dough fairly evenly over bottom and up sides of each muffin cup; fill to within ¼ inch of top. Bake 25 to 28 minutes until crust is lightly browned. Cool in pan on wire rack 5 minutes. Carefully remove from pan to rack to cool completely. Cool muffin pan before reusing. Dust tassies with confectioner’s sugar and place in fluted paper cups, if desired, before serving.
Yield: 42 tassies
Ingredients
Dough
6 oz cream cheese at room temp
1 cup butter or margarine at room temp
2 cups all-purpose flour
Filling
2 large eggs
1 lb (2 cups) packed dark brown sugar
1 tbsp butter or margarine, melted
2 tsp vanilla extract
1 cup pecan halves, chopped
½ cup raisins
confectioner's sugar for garnish
Directions
1To make the dough, beat cream cheese and butter with a wooden spoon in a medium-size bowl until well blended. Gradually in flour until a smooth dough forms. Shape into a ball, wrap in plastic wrap and chill at least 1 hour.
2To make the filling, lightly beat eggs in a medium-size bowl with a fork. Beat in sugar, butter, and vanilla. Stir in pecans and raisins.
3To bake, heat oven to 350 degrees. Use ungreased miniature muffin pans (cups 1 ¾ inch across the top, about ¾ inch deep). Press 1 level measuring tablespoon dough fairly evenly over bottom and up sides of each muffin cup; fill to within ¼ inch of top. Bake 25 to 28 minutes until crust is lightly browned. Cool in pan on wire rack 5 minutes. Carefully remove from pan to rack to cool completely. Cool muffin pan before reusing. Dust tassies with confectioner’s sugar and place in fluted paper cups, if desired, before serving.
Yield: 42 tassies
AuthorRetroRuth