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Pecan Tassies
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As Southern as a holiday treat comes, Pecan Tassies are always the first to disappear!
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A rich cream cheese dough cradles a sweet pecan ‘pie’ filling.
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Begin by creaming butter and cream cheese. This is the start of the dough.
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Flour is sifted into the creamed mixture and mixed well.
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Using your hands, gather the dough into a ball and wrap in plastic film. Refrigerate.
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An egg, some brown sugar, butter, and vanilla, along with pecans, make up the filling.
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The chilled dough is cut to yield 24 pieces. Each piece gets rolled into a ball.
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The balls need not be perfect, however they do need to all be about the same size.
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If after rolling, some balls are larger than others, pinch from a big one to add to a smaller one.
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Each dough ball lines a mini muffin cup. A honey dipper works great for evening the dough out.
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Fill each cup about halfway with pecans. Follow by spooning the egg mixture over top.
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Bake for 20 minutes before removing from the oven and cooling for 5 or so minutes.
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With the centers still warm, the sweet filling pools out exposing the delicious pecans.
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Enjoy warm with hot tea or ice cold milk!
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Pecan Tassies
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Get this sweet holiday recipe and many others at Not Entirely Average.
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Jenny at Not Entirely Average
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