Christmas Cookie – Pecan Tassies

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.

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