I like these tasty treats because they are the perfect desserts for eating with your fingers, and you can make them ahead and pop them in the freezer before the holidays... what’s not to like?
Cream together and chill for 2 hours or overnight:
8 oz. regular cream cheese
1 Cup unsalted butter
2 Cups unbleached all-purpose flour
Form chilled dough into walnut sized balls and press into lightly buttered mini muffin tins.
1 1/2 Cups brown sugar
1/8 Teaspoon salt
1/4 Teaspoon vanilla
2 Tablespoons melted butter
1 Tablespoon pure maple syrup
1 Cup chopped pecans
Beat eggs well. Add remaining ingredients. Fill pastry lined pans and bake at 350°F. for about 12-15 minutes. Remove tassies and let them cool on a wire rack. If you don’t plan to serve them within the next day or two, pop them into freezer-safe containers and freeze while they’re fresh.
Makes about 4 dozen tassies