Ingredients 2 dozen Room temp Cream 3 ounces Cheese Room temp butter, 4 ounces unsalted (1 stick) All-­‐Purpose Flour 5 5/8 ounces Whole Eggs 1 each Brown Sugar 5 1/8 ounces Room temp butter, ½ ounce unsalted (1 tablespoon) Vanilla Extract 1 teaspoon Salt Pinch Coarsely Chopped 2 5/8 ounces Pecans Pecan Tassies 4 dozen 6 ounces 6 dozen 9 ounces 8 dozen 12 ounces 8 ounces (2 sticks) 11 ¼ ounces 2 each 10 ¼ ounces 1 ounce (2 tablespoons) 2 teaspoons Pinch 5 ¼ ounces 12 ounces (3 sticks) 1# 7/8 ounce 3 each 15 3/8 ounces 1 ½ ounces (3 tablespoons) 3 teaspoons Pinch 7 7/8 ounces 1# (4 sticks) 1# 6 ½ ounces 4 each 1# 4 ½ ounces 2 ounces (4 tablespoons) 4 teaspoons Pinch 10 ½ ounces 1. Blend together the cream cheese and the first amount butter 2. Add flour, mix together well until it forms a soft pliable dough. 3. Form dough into a disc and refrigerate for 1 hour. 4. Remove dough from fridge and form into 1” balls. 5. Place in an ungreased mini cupcake cup pan (1 ¾”) and press dough against the bottom and sides of the cups. 6. Beat together the eggs, brown sugar, the remaining butter, vanilla extract, and salt until smooth and uniform. 7. Divide half of the pecans among the pastry lined mini cupcake cups. 8. Add a spoonful of the mixture to each of the cups. 9. Top with the remaining pecans. 10. Bake at 325 degrees F for 25 minutes. 11. Allow to cool completely and remove from pan. Pecan tassies can be stored at room temperature and freeze well.