Pecan Tassies

This recipe was handed down from our Great-Grandmother, Ila Grant.  It’s a must-have at Christmas.

Crust

  • 1 stick butter
  • 1 3 oz package Philadelphia cream cheese
  • 1 cup sifted flour
  • 1 1/2 tablespoons sugar

Blend and knead well (with hands). Pinch off pieces, roll into ball. Place ball into a mini muffin tin, molding it to the bottom and sides with fingers.

Filling

  • 1 beaten egg
  • 3/4 cup firmly packed dark brown sugar
  • 1 tablespoon melted butter
  • dash of salt
  • 1/2 teaspoon vanilla
  • chopped pecans

Fill the cups with chopped nuts to about 3/4 from the top. Pour about 1 tablespoon of the filling mixture over nuts. Bake at 350° for 25 minutes.

Hints

Nanny always used a syrup dispenser to pour the filling over the chopped nuts. I’ve tried various ways, and that is absolutely the easiest. (Nanny knows!) Find one that clamps open at the mouth.

One recipe makes 2 dozen of the tiny party-cake size pans.