Pecan Tassies

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser


1/2 c butter

3 oz cream cheese

1 c flour

Press pastry in bottom & up sides of mini muffin tins.


1 egg

3/4 c brown sugar, packed

1 Tbsp butter, melted

Stir in:

1/2 c pecans or walnuts, coarsely chopped

Put 1 heaping tsp of filling in each.

Bake @ 325, 30 min OR until pastry golden & filling puffed.

Cool slightly in pan, before removing to rack.

Makes 24 cookies.

Freeze great.