Itty Bitty Bites - Miniature Pecan Tassies

Why do most women love tea parties? Well, there is the not-so-English pre- and post-tea champagne. And there's the chance to thrust out our pinkies while sipping from a fine china cup.

But I think the main reason that we gals love teas are the itty bitty bites: the miniature scones; the petite finger sandwiches; the delicate desserts. We love to squeal, "Oh, these are just so cute." And then, after one bite, we say, "These are so good, but so small; I need to have another."

We trick ourselves into thinking we really aren't eating that much.

These miniature pecan tassies, from a recipe passed down from my mother, meet all the criteria for a perfect tea dessert. They're rich, pretty and small enough that you won't feel guilty for indulging.

So, go ahead and have one. And then have another. After all, they're very small.

Miniature Pecan Tassies

Pastry:
3 oz. package of cream cheese
½ cup butter
1 cup flour, sifted

Let cream cheese and butter soften at room temperature. Blend cream cheese, butter and flour. Chill for at least one hour. Shape ito 24 1” balls. Place in ungreased 1 ¾” muffin cups. Press dough on bottom and sides of cups.

Pecan Filling
1 egg
¼ cup dark corn syrup
¾ cup brown sugar
1 ¼ T. butter, melted
1 cup fine chopped pecans (original recipe calls for ½ cup, but I like it nuttier.)
1 tsp. vanilla
dash of salt

Preheat oven to 325 degrees F.
- Mix all ingredients (except nuts) together, making sure brown sugar dissolves.
- Stir in nuts.
- Spoon filling into pastry cups (about 2/3 full) and bake for 25 minutes.
- Cool before removing.