Pecan Tassies Mini pecan pies. Ingredients 1/2 cup butter or margarine, softened 3 oz cream cheese, softened 1 cup all-purpose flour 2 Tbsp butter or margarine, melted 3/4 packed brown sugar 1 egg 1 tsp vanilla 1 1/2 cups chopped pecans A Tissy A Tassie... Preheat the oven to 350 degrees. In a small bowl, beat the cream cheese and 1/2 cup butter with an electric mixer on medium. Beat until creamy, reduce speed to low, and beat in the flour and until a soft dough forms. Cover, chill at least an hour or overnight. Flour your hands, and divide the dough into 24 equal pieces. (This dough is really soft and squidgy.) Press the dough pieces evenly into and up the sides of 24 mini muffin-pan cups. A tart-tamper works really well for this, if you don't have one, get one! Fill 'er Up! In a medium bowl, combine 2 Tablespoons melted butter, the brown sugar, egg, vanilla, and pecans. Mix well. Fill tart shells evenly with the filling mixture. Bake 20-25 minutes until filling is set and light golden brown. Let cool for 5 minutes in the pan, then turn out onto wire rack and let cool completely. Store in a tightly covered container. Will keep up to one week. Notes and Hints and Stuff Get a Cookie Dough Scoop If you make cookies, or fill a lot of tart pans, get a dough scoop. They look like teeny ice cream scoops, and come in several sizes. They make filling little things SO much easier, plus they help make even cookies.