Pecan Tassies are a tradition

 

A friend shared her recipe for Pecan Tassies with Sharon Wiles about three years ago.

"It's a tradition now," she says.

She usually bakes by herself at home in Fairplay, Pa., but has passed the recipe on to her daughter-in-law.

 

Pecan Tassies

• 1/2 cup margarine
• 3-ounce package cream cheese
• 1 cup flour
• 1 egg
• 3/4 cup light brown sugar
• 1 tablespoon softened margarine
• 1 teaspoon vanilla
• dash salt
• 1/2 cup coarsely chopped pecans

For pastry: In a mixing bowl, beat 1/2 cup margarine and cream cheese.

Add flour and beat well. Cover bowl; chill mixture for 1 hour.

In a small mixing bowl, stir together egg, brown sugar, 1 tablespoon margarine, vanilla, salt and chopped pecans. Set aside.

Shape chilled pastry dough into 2 dozen 1-inch balls; place each ball in an ungreased mini-muffin tin. Press dough onto bottom and sides of muffin cup.

Spoon about 1 teaspoon of the egg and pecan mixture into each pastry-lined muffin cup.

Bake in a 325-degree oven for 25 minutes or until filling is set. Cool on wire racks; remove from pans. Makes 24.