Since we had a snow day today (and another is likely tomorrow - eek!) I figured I might as well spend it baking. And so I made a triple batch of these little guys, 72 in all. My family will probably fight over them anyway.
Pecan Tassies
1/2 cup butter or margarine, softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour
Filling (see below)
In a small mixer bowl, beat together butter and cream cheese. Stir in flour. Cover and chill about 1 hour or till easy to handle. Cut into 24 pieces. Shape into l-inch balls. Press onto bottom and up sides of ungreased 1 3/4-inch muffin cups. Fill each with 1 rounded teaspoon filling. Bake in a 325 F oven for 20 to 25 minutes or till done. Cool slightly in pan. Remove and cool well. Makes 24.
Pecan Filling:
Beat together 1 egg, 3/4 cup packed brown sugar, 1 tablespoon melted butter, and 1 teaspoon vanilla. Stir in 1/2 cup coarsely chopped pecans.
You can also substitute other fillings. One I thought was pretty good (though not better than the original) was Cranberry-Nut Filling: Beat together 1 egg, 3/4 cup packed brown sugar, 1 tablespoon melted butter, and 1 teaspoon vanilla. Stir in 1/3 cup finely chopped fresh cranberries and 3 tablespoons chopped walnuts. I'm guessing Craisins might work in lieu of fresh berries.
And finally, here's one I'd like to try if I can ever get out of my delicious pecan rut, Almond-Raspberry Filling: Divide 1/4 cup red raspberry preserves among pastries (about 1/2 teaspoon each). Beat together 1 egg, 1/2 cup sugar, and 1/2 cup almond paste, crumbled. (I would probably substitute ground almonds.) Spoon 1 level teaspoon of the mixture over preserves. Sprinkle with coarsely chopped sliced almonds. If desired, drizzle cooled baked tarts with additional red raspberry preserves.
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