Pecan Tassies

   These are one our favorite holiday cookies.  (As I told you yesterday.)  These scream "holiday!" to me because this is the time of year we make them, but they would be perfect at a cocktail party any time of the year.  Mini pecan pies... how can you beat that?  I just made some about an hour ago... and shit.  My nail polish has chipped.  Oops!  I'll blame it on dishes just to be safe.  I can't really take credit for this recipe.  It is from a very old edition of the red and white checked Better Homes and Garden cookbook.

Pecan Tassies
Dough:
1 stick butter, softened
3 oz cream cheese, softened
1 C flour
Filling:
3/4 C brown sugar
1 egg
1 Tbsp melted butter
1/2 C chopped pecans

   Cream together butter and cream cheese.  Add flour.  Gently mix until dough comes together.  You do not want to over work it because it will get tough.  Knead a couple times (in the bowl) to make sure dough is smooth and even.  Refrigerate for 30 min-1 hr.
   Combine filling ingredients.
   Roll dough into 1 inch balls and place in ungreased mini muffin pan.  Flatten dough a little into the bottom of the mold, it makes it easier to get an even shell.  Use wooden tool (see yesterday) to press dough into the pan.  Flour between each use.  Or use floured fingers to press dough into bottom and up the sides.  Fill 3/4 with filling.   Bake 325 deg F for 25 minutes, until dough is lightly golden around the edges.
   Makes 24