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1 3-oz pkg cream cheese, softened
softened margarine
1 c sifted all-purpose flour
1 egg, lightly beaten
3/4 c packed brown sugar
1 tsp vanilla extract
dash salt
2/3 c chopped pecans


Blend cream cheese with 1/2 c margarine until smooth. Add flour; blend well. Chill for about 2 hours or overnight. Shape dough into 24 1-inch balls; press into 1 3/4-inch muffin cups. Blend egg, brown sugar, vanilla, 1 tbsp margarine, salt, and pecans in small bowl; fill pastry cup with egg mixture. Bake in preheated 375-degree oven for 20 minutes or until lightly browned.