Bess London's Pecan Tassies

Ingredients

• 3 ounce cream cheese at room temperature
• 1 large eggs 
• 1 cup flour all-purpose
• 0.8 cup brown sugar light packed
• 0.5 cup pecans finely chopped
• 1 pinch salt fine
• 0.5 cup butter unsalted melted at room temperature (1 stick)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• whisk
• mixing bowl
• wire rack
• plastic wrap
• hand mixer
• muffin tray

Directions

1. Watch how to make this recipe.
2. With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth.
3. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
4. Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
5. In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
6. 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.
7. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.