Pecan Tassies

From the Pampered Chef Classics Cook Book

Tart Shells:

• 1/2 cup softened butter or margarine
• 1 pkg (3oz) cream cheese, softened
• 1 cup all purpose flour

Filling:

• 2 Tbls butter or margarin
• 3/4 cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup pecans, chopped
• powdered sugar, optional

For tart shells,

1. beat butter and cream cheese in a batter bowl until smooth
2. add flour; mix until a soft dough forms
3. cover and refrigerate for at least 1 hour
4. preheat oven to 350F
5. shape dough into 1 inch balls
6. place balls of dough into ungreased cups of mini-muffin pan
7. dip mini-tart shaper in flour; press into dough to form tart shells

For filling,

1. mircowave butter in small batter bowl on high for 30 seconds or until melted
2. stir in brown sugar, egg and vanilla
3. chop pecans; stir into filling
4. use a small scoop to fill each tart shell with level scoop of filling
5. bake 20-25 minutes or until light golden brown
6. cool in pan for 3 minutes
7. remove from pan to no-stick cooling rack
8. cool completely
9. sprinkle powdered sugar if desired

yields 24 tarts

Tool tips:

- for perfect tart shells; place balls of dough in center of muffin cups + use even pressure when pressing mini-tart shaper into the dough

- flour mini-tart shaper when forming each tart shell to prevent sticking