Pecan Tassies

I had to look up what a tassie is because I had never heard of it, and they sound really wonderful! The tassie is actually a little tart with a soft or gooey filling, and can be made with nuts, lemon, cherry, or other fillings. They look a bit like mini quiches once finished. I would probably use unsalted butter in place of the margarine, just for better cooking and flavor.

No, you aren’t seeing double – there were two cards in the packet for this recipe. The second looks like Helen Palmer wrote it out for someone else, maybe she forgot to give it to her? Who knows. The first card has some notes to double the recipe, which is always handy when someone else has done the math for you.

Pecan Tassies (Helen Palmer)

2 pkg (3 oz) cream cheese

2 stick margarine

2 ups shifted flour

Let cream cheese and margarine soften at room temp. Blend together and stir in flour. Chill about one hour. Roll dough on flour board, use cookie cutter – shape in small size muffin pan.

Filling:

3 eggs

2 1/4 cups brown sugar

1/8 tsp salt

3 tbsp margarine (melted)

1 1/2 tsp vanilla

1 1/2 cups chopped nuts

Blend together eggs, brown sugar, margarine, vanilla, salt and nuts. Put about 3/4 teaspoon of filling in small muffin pans. Sprinkle with nuts and bake 1/2 hour at 350 degrees.

2 thoughts on “Pecan Tassies

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