Orange-Pecan Tassies
3 large eggs
3/4 cup sugar
3/4 cup light corn syrup
2 Tablespoons grated orange rind
3 Tablespoons orange juice
3 Tablespoons butter, melted
1 teaspoon vanilla extract
1 cup finely chopped pecans
Pastry Cups
Wisk first 5 ingredients just until blended.
Stir in melted butter, vanilla, and pecans.
Spoon filling evenly into Pastry cups, filling three-fourths full.
Bake 325 degrees for 25 minutes or until set.
Cool 3 minutes in pans.
Remove from pans, and cool on a wire rack.
Yield: 4 dozen.
Pastry Cups
2 (3-ounces) packages cream cheese, softened
2/3 cup butter, softened
2 cups all-purpose flour
Beat ceam cheese and butter at medium speed with an electric mixer until creamy.
Gradually add flour, beating at low speed just until blended.
Wrap dough in wax paper, and chill at least 2 hours.
Divide dough in half.
Divide each half of dough into 24 balls.
Flatten each ball with palm of your hand, and place in lightly greased miniature (1 3/4") muffin pans, shaping into a shell.
Cover and chill until ready to fill and bake.