Pecan tassies

MAKES 2 DOZEN

4 ounces cream cheese at room temperature

1 stick plus 2 tablespoons butter, softened

1¼ cups all-purpose flour

2 eggs

1 cup light-brown sugar, firmly packed

½ teaspoon vanilla extract

¼ teaspoon salt

1 cup pecans, chopped

Nonstick mini-muffin tin(s) with 24 cups

To make the dough: In a medium bowl, blend together cream cheese and 1 stick softened butter. Stir in flour. Chill dough for 1 hour.

To make the filling: In a medium bowl, beat together 2 tablespoons softened butter, eggs, brown sugar, vanilla extract and salt until smooth. Stir in ½ cup of the chopped pecans.

To assemble: Preheat oven to 325 F. Shape chilled dough into 24 1-inch balls, then place balls in ungreased mini-muffin cups. Press dough into bottom and up the sides of each mini-muffin cup. Divide filling mixture evenly among dough-lined muffin cups. Sprinkle with remaining ½ cup of chopped pecans. Bake for 25 minutes. Allow to cool 30 minutes before removing from mini-muffin cups.

MARINA SKEA, McCORMICK