Ingredients
Nut Cup Dough:
2 cups all-purpose flour
1/2 lb (2 sticks) butter, room temperature
6 oz cream cheese, room temperature
Nut Cup Filling:
3 large eggs (reserve 1 for brushing)
1 1/2 cups light brown sugar
2 tablespoons salted butter, melted
1/2 teaspoon vanilla extract
1 1/2 cups pecans, chopped small
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare the Filling:
Reserve one egg for brushing later.
In a medium bowl, mix together 2 eggs, brown sugar, melted butter, and vanilla extract until combined.
Stir in the chopped pecans. Avoid overmixing to prevent a foamy filling. Refrigerate the filling until ready to use.
Make the Dough:
In a large bowl, cream together the softened butter and cream cheese.
Add the flour and mix using a spatula until the dough comes together. Finish mixing by hand for a cohesive dough, being careful not to overmix.
Form the Crust:
Option 1: Press enough dough into each mini muffin tin cavity using your fingers. Ensure the dough is even on the bottom and sides.
Option 2: Roll the dough to about 1/4″ thick. Use a 3-inch round cutter to cut circles and press them into the muffin tins.
Fill the Cups: Spoon 1-2 teaspoons of filling into each crust, filling to the rim.
Brush with Egg Wash: Beat the reserved egg and brush the tops of the filled cups, focusing on the crust edges.
Bake: Bake for 12-14 minutes, or until the crust is golden brown.
Cool and Remove: While still warm, use a thin spatula or knife to carefully remove the tassies from the tins.
Enjoy these bite-sized pecan nut cups warm or at room temperature!
