Total:
1 hr 55 min
Active:
20 min
Yield:
24 tassies
Level:
Easy
Total:
1 hr 55 min
Active:
20 min
Yield:
24 tassies
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.

Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.

In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.

Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

More from:

12 Days of Cookies

IDEAS YOU'LL LOVE

London Broil

Recipe courtesy of Captain Mike McGrory

Maple Pecan Rice Pudding

Recipe courtesy of Ina Garten

Pecan Pie

Recipe courtesy of Ree Drummond

Pecan Pie

Recipe courtesy of Food Network Kitchen

Banana Bread with Pecans

Recipe courtesy of Tyler Florence

Shortbread Cookies

Recipe courtesy of Ina Garten

Gingerbread Cookies

Recipe courtesy of Alex Guarnaschelli

Almost-Famous Peppermint Bark

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking