Pecan Tassies

Ingredients

1ea Crust of 1 pie shell

Flaky pastry crust

1-1/8C           Flour, all purpose

Pinch              Salt

3T      Crisco, chilled

4T Cold butter

1/3C              Cold water

Process

Put shortening and butter cut into 1/2 inch cubes into processor

Pulse until size of peas

Trickle in water while pulsing until mixture comes together in a ball

Take out of the processor

Wrap in Saran wrap

Flatten to a disc

Refrigerate for 1 hour

Roll it out into 11 to 12” circle

Cut into 24 pieces with a 2-1/2″ cookie cutter

Place in mini muffin tins

FILLING Ingredients

1ea                   Egg

3/4C              Brown sugar

1T                 Soft butter

1t                  Vanilla or 1t grated orange rind and 1/2t orange extract

Dash             Salt

2/3C              Coarsely broken pecans

Process

Press dough against the bottom and sides of the muffin tins

Beat together the egg, sugar, butter, flavoring, and salt until just smooth

Divide half of the pecans between the pastry lined cups

Add the egg mixture

Top with the remaining pecans

Bake at 325F for 25 minutes or until the filling is set

Cool and remove from the muffin tin

These may be frozen or made several days ahead.