Pecan Tassies for the Holidays with Mom

Makes 24 tassies

Ingredients – Tart Shells
1/2 cup unsalted butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour

Ingredients – Filling
2 tablespoons butter or margarine, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup pecan halves, finely chopped
powdered sugar (optional)
1/4 cup finely chopped shredded coconut (optional)

1. Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms.
2. Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper (or dowel that’s slightly smaller than your mini-cupcake wells) in flour; press into dough with even pressure until dough rises slightly above rim of pan.
3. For filling, place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans using Food Chopper; add to batter bowl along with the optional coconut and mix well.
4. Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.

You’ll want to be sure to lightly flour the Mini-Tart Shaper before forming each shell to prevent the dough from sticking.

To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month. To thaw, let the tarts stand at room temperature. Sprinkle tarts with additional powdered sugar before serving for that finished touch!