Pecan Tassies

DOUGH

½ cup butter softened (substitute all purpose vegetable shortening for a dairy free dough)

3 oz cream cheese softened (or substitute 1 egg in place of cream cheese for a dairy free dough)

1 cup Deby’s All Purpose Gluten Free flour blend

Water to make a dough

Mix butter and cream cheese in a food processor.  Add Flour.  Mix to form a dough.  If dough is dry, add water a little at a time while mixer is running (at low speed).  Add enough water to make a dough that is similar to the consistency of play dough.

Make 24 balls and press them into mini muffin pans lining the sides to the top of each muffin section.  This dough can also be used for a pie crust for either a sweet or savory pie or quiche.  Excellent, flaky texture.  No one will know it is gluten free.  

FILLING 1

1 ½ cup chopped pecans.

Sprinkle chopped pecans into each muffin cup filling to 2/3 full.

FILLING 2

¾ cup brown sugar

1 Tbsp butter melted (Or use melted all purpose shortening for dairy free)

1 tsp vanilla

1 large egg

Mix together all ingredients.  Mix just until combined.  Do not over whip as this will cause crusting on the tassies.  Spoon filling over pecans, just covering pecans.  Each muffin cup should be ¾ full.  Bake at 325 degrees 25 to 30 minutes.  Remove to a cooling rack and cool completely.  Turn pans over onto a clean towel  

to  remove tassies from muffin pans.  Store in an air tight container.  Yield about 24 tassies.