Name: Pecan Tassies
Prep time: 45 min
Total time: 1 h 10 min
Yield: 24 serving(s)
Ingredients: Nonstick cooking spray, for the pan; 1/2 c. (1 stick) salted butter, at room temperature; 3 oz. cream cheese, at room temperature; 1 tbsp. granulated sugar; 1 c. all-purpose flour; 1/2 c. packed light brown sugar; 2 tbsp. salted butter, melted; 2 tbsp. light corn syrup; 1/2 tsp. vanilla extract; 1 tsp. bourbon (optional); Pinch of kosher salt; 1 large egg; 1/2 c. pecans, finely chopped, plus 24 pecan halves

Step 1Preheat the oven to 325℉. Spray a 24-cup mini muffin pan with nonstick cooking spray.

Step 2For the crust: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, and granulated sugar. Beat on medium-high speed until light and fluffy, 4 to 5 minutes. Add the flour and mix on low until the dough just comes together.

Step 3Using a 1-tablespoon scoop, form 24 balls of dough. Place each ball into a muffin cup, then use wet fingers to press the dough into the bottom and up the sides, forming a cup. (It’s helpful to keep a cup of water nearby to moisten your fingers while shaping the shells.) Freeze for 15 minutes.

Step 4For the filling: In a medium bowl, whisk together the brown sugar, melted butter, corn syrup, vanilla, bourbon (if using), salt, and egg. Once smooth and combined, fold in the chopped pecans. Remove the crusts from the freezer and fill each cup with 1 heaping teaspoon of filling (you may have a spoonful leftover). Top each with a pecan half.

Step 5Bake until the crusts are golden brown and the filling is set, 20 to 25 minutes. Let cool 5 minutes before removing the tassies from the pan with an offset spatula. Let cool completely on a wire rack.

Pecan Tassies

Ingredients

For the Crust:

For the Filling:

Directions

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