Bess London’s Pecan Tassies
1/2 cup (1 stick) unsalted butter at room temperature, plus 1 tablespoon butter, melted
1 3oz. 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 of 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 325 degrees. 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 muffing 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, then remove from the muffin pan.