Pecan Tassies

 These pecan tassies are the perfect thing to bring to Thanksgiving this year.  A simple brown sugar and pecan mixture inside a buttery and flaky miniature cup is so addictive, you might want to double this recipe if sharing with others!

My husband's grandmother used to make these pecan tassies all the time and they were one of my absolute favorite things she made.  While I'm one of the weird ones who generally can refrain from most sweets to the point where they go bad and I have to throw them away -- these tassies never last around me.  It's hard to eat just one!

Even better:  this recipe only requires seven ingredients.  You know how much I love that.

You will need a miniature muffin pan and a stand mixer for this.  Other than allowing the dough to chill for a bit, this is such an easy but perfect dessert/snack to bring to any gathering --not just for Thanksgiving!

PECAN TASSIES

makes around 3-4 dozen

INGREDIENTS:

•  8 ounces cream cheese, softened
• 2 sticks butter, softened
• 2 cups flour
• 2 eggs, beaten
• 1½ cups packed brown sugar
• 2 teaspoons vanilla extract
• 1½ cups chopped pecans

DIRECTIONS:

1.  Combine the cream cheese and butter in a stand mixer until well blended.  Add the flour until incorporated.  Chill the dough anywhere from 1 hour to a few days (I made this ahead of time and didn't get to it until three days after making the dough).
2. After letting the dough chill, preheat the oven to 325 degrees F and spray a miniature muffin pan with nonstick spray.  Take about a tablespoon of dough and roll into a ball; press each ball into the bottom and sides of each muffin cup.
3. Combine the eggs, brown sugar and vanilla extract.  Stir in the pecans.  Spoon mixture into shells filling each cup.  
4. Bake for 30-35 minutes or until pastry is golden brown.  Let cool for 10 minutes before removing from the pan.  Enjoy!