Pecan Tassies

Ingredients

For crust:
8 ounces butter, softened
1 (8-oz.) package cream cheese, softened
2 1/2 cups all-purpose flour

For filling:
1 1/2 cups firmly packed brown sugar
2 large eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups toasted pecans, chopped

Directions

For crust:
Line baking sheet with wax paper or parchment. Lightly grease mini-muffin pans.

In a mixing bowl, beat together butter and cream cheese at medium until smooth. Gradually beat in flour at low speed.
Roll or pat dough out into square or rectangle about 1/2-inch thick. Divide evenly into 48 pieces. Roll each piece into a ball, place on baking sheet, cover and chill at least 1 hour.

Preheat oven to 350-degrees F.

Press a chilled dough ball into each mini-muffin cup, shaping into a crust/shell. If baking in batches, keep remaining dough covered and chilled until ready to bake.

For filling:
Whisk together brown sugar, eggs, melted butter, vanilla extract and salt. Stir in chopped pecans. Spoon about 1 1/2 tablespoons of pecan filling into each tart shell.

Bake at 350-degrees F until filling is set, about 20 minutes. Cool in mini-muffin pans for 10 minutes. Carefully remove from pans; transfer to cooling racks; allow to cool cool completely.

Serve right away or store in airtight containers.