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Pecan Tassies

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of the food of one’s childhood and early youth.”
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Pecan Tassies

1/2 cup (1 stick) butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup all-purpose flour
1 large egg
1 cup firmly packed light brown sugar
1/8 teaspoon salt
1/2 cup finely chopped pecans
1/4 teaspoon pure vanilla extract

In a mixing bowl, combine butter, cream cheese and flour and mix
with hands until dough can be formed into a ball. Pinch off 24 pieces
of dough, and press each piece firmly onto bottom and sides of two
greased 12-cup muffin tins. Preheat oven to 350 degrees F.
In a small bowl, beat egg with sugar and salt and stir in pecans and
vanilla. Spoon filling into lined cups and bake till the pastry is golden,
about 25 minutes. Let tassies cool and carefully unmold on a
large plate.

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