Derby Day Tassies

Ingredients

• 1 cup brown sugar 
• 1 tablespoon butter soft
• 3 ounces cream cheese softened
• 1  eggs 
• 2  eggs beaten
• 1 cup flour all-purpose sifted
• 24  juice of lemon 
• 1  lemon zest grated
• 1 stick butter softened (see headnote)
• 0.7 cup pecans toasted chopped
• 1 cup sugar 
• 1 teaspoon vanilla 

Equipment

• frying pan
• oven
• muffin tray

Directions

1. For Pastry: Blend cream cheese and margarine and add flour; blend until fully incorporated. Chill the dough overnight in the refrigerator or for an hour in the freezer.
2. Divide and shape into 2 dozen balls.
3. Place in ungreased 1 3/4” muffin tin. Press dough in bottom and side of cup.
4. Refrigerate pans while making the filling.
5. For Pecan Filling: Beat together egg, sugar, butter, vanilla, salt.
6. Divide half of the nuts among cups.
7. Add 1 teaspoon of filling on top of pecans. Top with remaining pecans. The pastry puffs so don’t get the shells too full.
8. Bake at 325°F for 25 minutes or until filling has set.
9. Let tassies cool in the pan and remove.
10. For Lemon Filling: Cream sugar and butter.
11. Add lemon rind and beaten eggs to the mixture. Stir in lemon juice.
12. Divide the filling between the shells, being careful not to over fill them.
13. Bake at 350°F for 20 to 25 minutes.