Mini-Pecan Pies

Pecan Tassies*

Recipe adapted from “100 Best Cookies”

Ingredients:

½ cup butter, softened

1 3-ounce package cream cheese, softened

1 cup all-purpose flour

1 egg, lightly beaten

¾ cup packed brown sugar

1 tablespoon butter, melted

2/3 cup coarsely chopped pecans

Powdered sugar (optional)

Recipe:

Preheat oven to 325 degrees F. In a medium bowl combine the ½ cup butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Using a wooden spoon, stir in flour. Press 1 rounded teaspoon of dough evenly into 24 ungreased 1 ¾ inch-muffin cups.

For filling, in a small bowl combine egg, brown sugar, and the 1 tablespoon melted butter. Stir in pecans. Spoon about 1 heaping teaspoon of the filling into each dough-lined muffin cup.

Bake in preheated oven for 25 to 30 minutes or until pastry is golden and filling is puffed. Cool slightly in pan. Carefully remove mini-pecan pies from pan; cool on wire rack. If desired, sprinkle with powdered sugar before serving.

Makes 24 mini-pecan pies.

Two quick notes.

1. My mom said this was one of the easiest recipes ever and she’s going to make two dozen more. And for those of you who know my mother, she’s not kidding.

2. *We’re both not really sure what a “tassie” is so we’re renaming this “Mini-Pecan Pies”.

Enjoy!

Love,

Us