From the kitchen of One Perfect Bite...Pecan Tassies are a Southern cookie that is especially popular during the Christmas season. Like the bar cookies featured earlier this month, they are thought to be an adaption of an old French-American recipe for pecan pie that originated in New Orleans in the early 1700's. When all is said and done, tassies are miniature pecan pies. They are not hard to prepare and if you follow the recipe below, you'll have no trouble making them. Your problem will be keeping them, and you should be forewarned that they are addictive. Tassies can be made and frozen well before the holidays, so they are a perfect candidate for a stressless addition to your holiday cookie tray. There are literally hundreds of recipes for tassies. This happens to be my favorite one.
Pecan Tassies...from the kitchen of One Perfect Bite courtesy of Cooking.com
1/2 cup (1 stick) unsalted butter, softenedand if you follow the recipe below
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
2/3 cup packed light brown sugar
1 large egg
1 tablespoon melted butter
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2/3 cup finely chopped pecans
Sifted confectioner’s sugar for garnish
1) In a medium bowl with an electric mixer, cream butter and cream cheese. Beat in flour until mixture is combined well and smooth. Divide dough into 24 (1-inch) balls and chill 30 minutes.
2) Preheat oven to 325 degrees F. Coat two 12-cup mini muffin pans with cooking spray.
3) In a bowl, whisk together sugar, egg, butter, vanilla and salt until combined well. Stir in pecans.
4) Press dough balls into bottom and up sides of each muffin cup, making sure dough is evenly distributed. Divide filling among cups, filling cups about 3/4 full. Bake 25 to 30 minutes, or until filling is set and crust is golden brown. Let cool 5 minutes in pan, then remove from the pan and cool on racks. Dust with confectioner’s sugar before serving. Yield: 24 Tassies.
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