Thursday, December 18, 2014

Pecan Tassies

Huzzah! I'm actually posting a Christmas cookie recipe before Christmas!! Minor detail: This photo is from last year. OOPS! Don't judge me. It's a miracle I remembered to post it this year! I will be making these this weekend, along with a slew of others that I will do my best to post pre-festivities.

So about the tassies! These are scrumptious little bites, and something different to add to your cookie tray for Christmas. They are essentially hand-held mini pecan pies…and there ain't nothing wrong with that!

From my recollection, I baked these a couple of weeks before Christmas and kept them in tins in a cool spot (e.g., unheated basement, garage). They're pretty sturdy too, so they travel well.

Pecan Tassies (makes 2 dozen)

1/2 cup (1 stick) unsalted butter, softened to room temp.
3 oz. cream cheese, softened to room temp.
1 tbsp. butter, melted
1 cup all-purpose flour
1 egg
3/4 cup packed light brown sugar
1 tsp. vanilla
1/2 cup pecans, finely chopped
Pinch of kosher salt

With an electric mixer, beat the stick of softened butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the fridge for 1 hour.

Preheat the oven to 325 degrees. Spray a 24-cup mini-muffin pan with cooking spray.

In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla, and salt until smooth. Set aside.

Shape the chilled dough into 24 balls (about 1 inch diameter). Press each ball into the muffin cups, spreading evenly and pressing up the sides. Then spoon 1 tsp. of the pecans into each muffin cup. Finally, fill each cup with the egg mixture, about 1 tsp. in each cup.

Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes and remove from muffin pan.

Click here for a printable recipe!

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