Title: 1992 2nd place: pecan tassies
 Categories: Cookies, Holiday
      Yield: 24 Servings
 
---------------------------CRUST--------------------------------
    1/2 c  Butter, softened
      3 oz Cream cheese, softened
      1 c  Unsifted all-purpose flour

--------------------------FILLING-------------------------------
      1 ea Egg
    3/4 c  Packed light brown sugar
      1 tb Butter, melted
           Pinch salt
    3/4 c  Chopped pecans
 
  Preparation time: 30 minutes Cooking time: 25 minutes
  
   1. Heat oven to 350 degrees. Have ready 2 miniature muffin tins with
  cups that measure about 2 inches across and 7/8 inch deep.
  
   2. For crust, beat butter with cream cheese until smooth. Add flour
  and mix until a dough forms. Divide into 24 balls. With your fingers,
  press each ball into an ungreased muffin cup, taking care to make a
  smooth, even layer over the bottom and up the sides.
  
   3. For filling, whisk egg in a medium bowl. Add sugar, butter and
  salt and mix well.
  
   4. Spoon about 1/2 teaspoon chopped pecans into each crust. Add
  filling so it comes almost to the top of the cups, making sure it
  doesn't spill over. Sprinkle remaining pecans over the top.
  
   5. Bake 15 minutes. Reduce oven to 250 degrees and continue to bake
  until crust is light brown at the edges, 10 minutes. Cool. When
  muffin tin is cool enough to handle, loosen cups from the sides of
  the tin and carefully transfer to a wire rack. Cool to room
  temperature.