Here's what you'll need:
2 cups of butter, softened to room temperature
12 ounces (1 1/2 8-ounce packages), softened to room temperature
4 cups of All purpose flour
2 1/2 cups of brown sugar
3 tablespoons of butter, melted
A pinch of salt
1 teaspoon of vanilla
1 1/2 cups of pecans, finely chopped
Here's what you'll need to do:
Preheat oven to 350 degrees F.
In a large bowl, combine the butter and cream cheese. Mix well.
Add the flour, one cup at a time, mixing well between each addition.
Mix well until it begins to form a dough.
Roll into small balls about the size of a pecan.
Place the balls into mini muffin tins
. Press the dough into the pans as if it were a mini pie shell. I found that using a teaspoon that has been sprayed with non-stick cooking spray works pretty well (you will need to spray it after every couple of balls).
This is what they will look like when you're done. Set aside so you can make the filling.
In a medium bowl, scramble the eggs.
Add the brown sugar, melted butter, salt and vanilla.
Add the finely chopped pecans. Mix well.
Pour into the prepared shells being careful not to overfill because they will get stuck in the pan.
Bake 15 to 18 minutes for 2 pans or 20 to 25 minutes for 4 pans or until the center becomes puffy and the shell begins to brown. Cool for at least 5 minutes before trying to remove them from the pans.
This pecan tassies recipe will make about 72 cookies. Don't think you've made too many because they'll be gone in no time!