Bess London's Pecan Tassies

  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
  • One 3-ounce package cream cheese, at room temperature
  • 1 cup all-purpose flour
  • Nonstick cooking spray
  • 1 large egg
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of fine salt
  • 1/2 cup pecans, finely chopped

1. With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.

2. Preheat the oven to 160°C. Spray a 24-cup mini-muffin pan with cooking spray.

3. In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.

4. Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

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