sketch of Bob above the  recipe.

Millie called in this great pecan tassie cookie recipe and the neighbors called in to say how much they enjoyed them. We knew that this had to be a front page recipe!


1/2 c. butter, softened
1 pkg. (3 oz.) cream cheese, softened
1 c. flour
1/2 t. salt

Mix all of the crust ingredients together and chill for 1 hour to overnight.

1 egg, slightly beaten
3/4 c. light brown sugar, packed
1 T. butter or margarine, softened
1 t. vanilla
dash salt
1/2 c. coarsely chopped pecans

In a small mixing bowl, mix together all the tassie filling ingredients except the pecans. Shape the dough into 2 dozen 1 inch balls. Press into the bottom of 2 non-stick-sprayed miniature muffin tins. Top with pecans. Cover with the tassie filling. Bake 325° for 25 minutes or til set. Cool the pecan tassies 10-15 minutes and remove from pans.

(yield 2 dozen)

Note: Lucy Taylor makes these too and she called in to say she mixes the pecans in the filling and tops them with powdered sugar after they have cooled.

Pecan Tassie cookie recipe is published in our August, 2009 Menu Minder, Issue #310.