Ingredients
-
-
1
-
1/2
-
1
-
-
1
-
3/4
-
1
-
3/4
-
-
-
-
-
-
Directions
Pecan Tassies,,Can these be made a week in advance and stored until needed, I need these Saturday November 18th and I have a lot more of other stuff to bake or can these be frozen until. Like if I bake them tomorrow which is November 12th will they hold up.,Pecan Tassies – I made this recipe for years the way my mother did – forming the balls, placing in the muffin pan then gently shaping the dough into a mini pie shell. Then I realized that all you need do is put the dough in the pan, then press a mini-tart shaper from Pamper Chef into the dough ball and you’re done. So much easier.
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Steps
|
1
Done
|
Crust---------------. |
|
2
Done
|
Blend Cream Cheese and Butter, Add Flour. |
|
3
Done
|
Refrigeerate For About 30 Minutes. |
|
4
Done
|
Divide Dough in 24 Balls and Press in Mini Muffin Pans. |
|
5
Done
|
(note: Do not Use Dark Coated Pans.) Filling---------------. |
|
6
Done
|
Combine Egg, Brown Sugar, Vanilla and Nuts. |
|
7
Done
|
Fill Cups 3/4 Full. |
|
8
Done
|
Bake at 325 Degrees For 25 to 30 Minutes or Until Light Brown. |
|
9
Done
|
Cool 5 Minutes and Remove from Pans. |
