Ingredients (makes 4 dozen):
For the dough:
- 1 cup butter
- 6 ounces cream cheese
- 2 cups all-purpose flour
For the filling:
- 1½ cups brown sugar
- 1½ cup chopped pecans
- 2 eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- dash of salt
- powdered sugar for dusting
Directions:
- Preheat the oven to 325 degrees F. Prepare mini muffin pans by greasing cups if it is not a nonstick pan; set aside.
- To make the dough, beat together the butter, cream cheese and flour on low speed of a stand or hand mixer until all of the flour is incorporated. Divide the dough into 48 pieces and roll into balls. Place on a plate or in a zip-top bag and refrigerate for about an hour.
- Either press the dough balls into the muffin cups and up the sides, or flatten the balls slightly with your palm and use a rolling pin to roll into a disk about 2-3 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups.
- To make the filling, mix together the brown sugar, chopped pecans, eggs, melted butter and vanilla extra with a spoon and then evenly divide it between the dough-lined mini muffin cups. Top each with some additional chopped pecans.
- Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. Dust with powdered sugar. The tassies can be stored in an airtight container at room temperature.