Some people call these cookies, “mini-pecan pie cookies,” but their proper name is Pecan Tassies. I grew up eating these little gems at holiday time and have always loved them.
½ Cup Softened Butter
3 Ounces Softened Cream Cheese
1 Cup Unbleached Flour
¾ Cup Packed Brown Sugar
1 Tablespoon Melted Butter
2/3 Cup Coarsely Chopped Pecans
In a medium size bowl beat the ½ cup butter and cream cheese until well combined. Stir in the flour. Preheat the oven to 325° F. Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1 ¾ inch muffin cups. For the pecan filling beat the egg, brown sugar and 1 tablespoon melted butter in a medium size bowl until well combined. Stir in the pecans. Spoon about 1 heaping teaspoon of filling into each pastry lined muffin cup. Bake for 25 minutes until the pastry is golden and the filling is puffed. Cool slightly in the pan. Carefully transfer to a wire rack and let cool. Makes 24 cookies.