Pecan Tassies

Judy Walker gets credit for introducing me to this new family favorite.  Well actually it's my husband's favorite.  If pecans are in it, he's all over it.  The homegirlz like to nibble on plain pecans. I like the Christmasy flavor of these tassies.  To be honest, I was swooning when I saw the dough was made of cream cheese.

It's three days before Christmas so let's get these baked!





Yield:  approximately 48 Tassies
Pre-heat oven to 350 degrees

Pastry:

1 (8-ounce) package cream cheese, softened
2 sticks butter
2 cups all-purpose flour

Filling:

3 large eggs, well beaten
2 cups brown sugar
4 cups chopped pecans
1 teaspoon pure vanilla extract

For Pastry:   Blend the cream cheese, margarine and flour. Divide into 6 equal portions, then divide each portion into 8. Spray tart or muffin tin with non stick cooking spray.  Press the dough into tart tins or small muffin tins.  The pastry will cover the bottom and sides of the mtart or muffin tin.  

For the Filling: Combine the eggs, brown sugar, pecans and vanilla. Pour into the pastry-lined tart or muffin tins.  Only fill 3/4 full. Bake in a preheated 350 degree oven for 20 minutes.

*After the tassies are baked and cooled, they can be frozen

Make these today so you can swoon too!!