My all time favorite Christmas Cookie, the Pecan Tassie, just like a mini pecan pie.
Prep Time1 hourhr30 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr55 minutesmins
Author: Angela Roberts
Ingredients
Pastry Ingredients
12oz.cream cheese
1cupunsalted butter
2cupsflour
1teaspoonsalt
Filling Ingredients
Chopped 3/4 cup pecans
Finely chopped 1 1/4 cups pecans
2tablespoonsmelted butter
2egg
2teaspoonsvanilla
1 1/2cupsbrown sugar
Instructions
Pasty Instructions
Cream butter and cream cheese. Add salt to flour and mix together to form pastry dough.
Roll into 48 small one inch balls. Refrigerate for at least one hour. In the meantime, make filling.
Filling Instructions
Lightly toast 2 cups pecans.
You can use a magic bullet to grind the 1/1/4 cup pecans or just chop very finely.
Mix melted butter, vanilla, brown sugar and eggs.
Add ground nut mixture to egg mixture.
Assembly
Press pastry balls into non-greased mini-muffin pan. I use a pestle to make room for filling and press in. Assemble by putting a a tiny bit of chopped nuts first and then top with filling.
Bake at 350 for 25 minutes.
Notes
Note: you can make these into 4 inch tarts with bottom-less tart pans for individual desserts.