| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine, softened |
| 3 | oz | Pkg. cream cheese, softened |
| 1 | Pecan Tassies | |
| Flour | ||
| 1 | ts | Butter, melted |
| 3/4 | c | Brown sugar |
| 1 | lg | Or 2 sm eggs |
| 1 | ts | Vanilla |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
FILLING SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: the back of the Mrs. T's Tart Tamper This is the tassie recipe from the back of the Mrs. T's Tart Tamper I got at Lechter's (discount housewares store). The tamper is only $2.89 and well worth it! It makes perfect little tarts quickly every time. Oh, and you'll need a mini-muffin pan or two. (My nieces and nephews love the little bite sized cranberry nutbread gems I bring for them at Thanksgiving.) TASSIE DOUGH Mix butter and margarine well, then add flour and mix to a soft dough. Chill at least 1 hour or overnight. PECAN TASSIE FILLING Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F for 15 minutes, then at 250F for 30 minutes, or Posted to MM-Recipes Digest by "John Weber" <[email protected]> on Nov 29, 98
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