Pecan Tassies & Fudge Brownie Tassies

Pecan Tassies:

Prep Time: 30-min,
Bake Time: 25-min.

Ingredients:

1/2 cup butter, softened
1 (3-oz.) pkg. cream cheese, softened
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 tablespoon butter, melted
2/3 cup coarsely chopped pecans

Directions:

1. For pastry, in a mixing bowl beat the 1/2 cup butter and cream cheese until combined. Stir in the flour. Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1-3/4-inch muffin cups.

2. For pecan filling, in bowl beat egg, brown sugar, and the 1 tablespoon melted butter until combined. Stir in the pecans. Spoon about 1 heaping teaspoon of filling into each pastry-lined muffin cup.

3. Bake in a 325 degrees oven for 25 to 30-minutes or until pastry is golden and filling is puffed. Cool slightly in pan. Carefully transfer to a wire rack and let cool.

Yields: 24 cookies

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Fudge Brownie Tassies:

1. Prepare as above, except instead pecan filling, in a small saucepan heat and stir 1/2 cup semisweet chocolate chips and 2 tablespoons butter or margarine over low heat until melted; remove from heat.

2. Stir in 1/3 cup sugar, 1 beaten egg, and 1 teaspoon vanilla. if desired, place 1 hazelnut (filbert) almond, macadamia nut, or walnut piece in each pastry-lined muffin cup.

3. Spoon about 1 teaspoon of the chocolate mixture into each pastry-lined muffin cup. Bake in a 325 degree oven for 20 to 35 minutes or until pastry is golden and filling is puffed. Continue as directed as above.