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butter cream cheese all-purpose flour pecans large egg brown sugar maple syrup vanilla extract salt
Chop the pecans using a food processor. Reserve 1/4 cup and finely chop these pecans for the dough. Cream the butter and cream cheese until fully blended. Add the flour and 1/4 cup of finely ground pecans.
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Shape the dough into 1-inch balls and place them into the mini muffin cups. Use a tamper to press the dough. Whisk the egg, brown sugar, maple syrup, butter, vanilla, and salt in a small bowl.
Into each muffin cup, add 1 teaspoon of chopped nuts. Pour the filling over the nuts. Bake until the tassies are lightly golden in color. Remove from the oven and let sit in the pan for 3 minutes. Then transfer to a wire rack.
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