Pecan Tassies

My sister in law Gretchen was given this recipe from her Aunt.

She said that she loves to have them for Thanksgiving...

it's kinda like a mini pecan pie.

And we all know how much I LOVE mini things!

And Pecans

And filling

So, pretty much...

these are AWESOME!

Again, if you want a 'break from the norm' this Thanksgiving...

Thanks Gretchen for the recipe!

Pecan Tassies

4 oz cream cheese - softened

1/2 cup + 1 tbsp margarine - softened

1 cup sifted flour

Preheat oven to 325*

Blend well.

Divide into 24 balls.

(I used my mini scoop from pampered chef and it was a perfect amount.)

Place each ball into an ungreased mini muffin tin.

Press dough against side and bottoms.

Make sure you don't see the pan trough the bottom,

and make sure that you have enough dough to go up to the top of the muffin tin.

Pecan Filling:

2 beaten eggs

1 cup packed brown sugar

2 tbsp. soft margarine

1 tsp. vanilla

1 cup coarsely broken pecans

Mix eggs, brown sugar, butter and vanilla until smooth.

**Now, here is where you need to make a decision.

The original recipe calls for you to place some pecans at the bottom

of the pastry, then pour the egg mixture over the pecans and then top with pecans.

That is what I did, and then Gretchen told me that she likes to just fill

the pastry cup with the egg mixture, and then top it with the pecans.

So, you just need to decide if you like the pecans more of the filling more.

You could always just not put AS MANY pecans in the bottom..and more on top.
Totally your call!

Make sure that when you are filling the cups, that you don't OVER fill them.

The pan is not greased...remember that?

I was nervous thinking these wouldn't come out...that they'd be STUCK.

The only time I had a problem was then the egg mixture cooked and stuck to the side of the pan.

Once you have topped them with the left over pecans,

bake for 25 minutes.

These truly are a delight, and they are bite size...

Little personal pecan pies.

OH MAN!

I can't wait for Thanksgiving!