Pecan Tassies

Another Christmas requirement. I just cannot help myself. I need them for Christmas. No, I really need them. I am sure I have been making these for, dear lord, 20 years or more and they are still as good today as they were back then. I do have much better mini muffin pans now but I remember the good old days of making these. And they were messy days indeed. Also lots of hand washing dishes. Even though I do that now too. Please need a new dishwasher – just to be spoiled again. D&D_2545.jpg

8 oz cream cheese, softened
1 cup unsalted butter, softened
2 cups all purpose flour
2 large eggs
2 cups brown sugar
2 tsp vanilla
1  1/2 cups pecans, chopped (I mix both pecans and walnuts. I like the meaty texture of walnuts.

In a stand mixer, beat cream cheese and butter together until smooth. Add the flour and pat into two disks and chill for an hour or so but I usually let it chill overnight.

Lightly beat eggs and add sugar and vanilla and stir in pecans (or whatever combination of nuts).

Press dough into greased mini muffin pans and fill with nut mixture with in 1/4 inch of the top.

Bake at 350 degrees for 25 – 28 minutes turning pans half way through.

22 December 2017 – make dough, morning; 23 December – bake – 3/4 c pecans & 3/4 c walnuts. In my opinion, it needs the walnuts – it is definitely a texture thing, if that makes any sense at all.

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