Here’s another of my favorite Christmas cookies (What ones don’t I like? The ones I don’t make of course. Sheesh!). You’ll need a mini-muffin pan for these. I didn’t have one for the longest time since I never made mini-muffins, and still don’t. I did however gain one when Cheryl and I got married and have made these cookies ever since. They’re like a mini pecan pie but with a different dough. Delicious crunchy top with a syrupy center. I usually double the recipe and make 4 dozen in order to have enough, 24 can get eaten very fast. Quick to make (other than chilling the dough) and quicker to make disappear! Only a few more days for this year’s Christmas cookies so get cooking!
Pecan Tassies (makes 2 dozen)
Dough
- 1 pkg softened cream cheese (3 or 4 oz)
- ½ C softened butter
- 1 C sifted flour
Filling
- ¾ C brown sugar
- 2/3 C chopped pecans
- 1 tsp vanilla extract
- 1 Tbs butter
- Dash of salt
- 1 egg
For the dough: Blend cream cheese and ½ C butter until smooth. Add flour and blend well. Chill dough for about 2 hours.
Take chilled dough and form 24, 1” balls. Press dough balls into mini-muffin/tartlet pan (1 ¾” diam) making small dough cups.
For the filling: Blend egg, brown sugar, vanilla extract, Tbs of butter, salt, and pecans in small bowl. Fill dough cups with mixture. Bake in a preheated 375 oven for 25-30 minutes or until lightly browned. Allow to cool slightly before removing from pan.
The Roaming GastroGnome 