Pecan tassies are basically very decadent, tiny, individual pecan pies. They can be used for a quick treat or for a tea. The cream cheese dough makes them especially yummy.
3 ounces of cream cheese
½ cup butter/margarine
1 cup all-purpose flour, sifted
48 pecan halves
Allow cream cheese and butter to soften at room temperature for about an hour. Mix thoroughly together in a mixer then gradually add the flour. Let chill for one hour or so in the refrigerator. After one hour, shape into small balls. I used a teaspoon to get the amount of dough I needed. Then, using a small 24 muffin tin, place liners inside then add the balls to the muffin tin. Shape these along the bottom and edges of each tin. I then placed 2 pecan halves or a small amount of chopped pecans on top of the dough.
¾ cup brown sugar
2 Tablespoons soft butter/margarine
1 teaspoon vanilla
Dash of salt
1/2 cup pecans (halved or chopped)
* ½ cup semi-sweet chocolate morsels if desired
Combine egg, brown sugar, butter, vanilla, and dash of salt in a mixer. Mix thoroughly. Using a Tablespoon, spoon out the mixture into each individual tin. I then topped with remaining pecans. To make it more chic, use pecan halves and top mixture with one half of a pecan. Bake at 325 degrees for 25 minutes. Cool. Enjoy your pecan tassies!!!!
*I, being a chocoholic, added semi-sweet chocolate morsels to this dessert and let me tell you, it was DELICIOUS! If you want a little something different, just add these when you top with the pecan half and bake like normal.