These are Randy's favorites so they've been a part of the cookie bake for as long as I've known him. They're kind of like little mini pecan pies.
Pecan Tassies
3 oz cream cheese, softened
1/2 cup margarine, softened
1 cup flour
Blend the cream cheese and margarine together, then stir in the flour until smooth and refrigerate for 1 hour. After refrigerating, shape the dough into 24 1-inch balls and press them into the bottom and up the sides of 24 ungreased mini-muffin pans.
1/2 cup coarsely broken pecans
Place 1 teaspoon of the pecans in each crust
1 egg
3/4 cup brown sugar
1 Tablespoon softened margarine
1 teaspoon vanilla
Beat the above four ingredients together just until smooth. Divide evenly among Tassies.
1/2 cup coarsely broken pecans
Top each tar with 1 teaspoon again.
Bake at 325 degrees for 25 minutes or until filling is set. Cool and remove from mini muffin tins.
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