Name: Mimi’s Pecan Tassies
Ingredients: 6 oz cream cheese at room temp; 1 cup butter or margarine at room temp; 2 cups all-purpose flour; 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

AuthorRetroRuth

Rating

From Family Circle Magazine

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

To 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.

To 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.

To 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

CategoryChristmas, Cookies, DessertsCooking MethodBake, Molded CookiesTags#butter, #creamcheese, #pecans, #raisins

Ingredients