COOKIE OF THE WEEK: Pecan Tassies

March 5, 2011 at 8:35 am 1 comment

I’ll be honest from the start, I NEVER make these cookies which resemble mini pies, but I do eat them. During my family’s annual holiday cookie bake, Pecan Tassies are part of the “program,” but I always seem to be off working on other baking projects.

To me, these cookies are a lot of work. They are delicious though and the cream cheese in the crust gives it an excellent texture when baked.  Prepping the dough and filling in advance might not make them so laborious. A tart plunger or tamper is a great help in pressing dough in tart pans.

PECAN TASSIES

Pastry:
1/2 cup unsalted butter
1 cup flour
1/4 teaspoon salt
3 oz. cream cheese

Filling:
1 large egg, slightly beaten
1/2 cup dark corn syrup
1/3 cup dark brown sugar
2 tablespoons butter
1 teaspoon vanilla
1 cup chopped pecans

In food processor, with metal blade, mix flour and salt to blend. Add cold butter cut into 1” cubes.

Add cold cream cheese. Pulse till dough clumps together.

Measure into rounded teaspoons. Roll into balls and press in mini tart or cupcake pans. I suggest using a vegetable spray on pans as the filling gets sticky and sometimes spills over crust.

Combine all filling ingredients, reserving half of the pecans.

Spoon filling into tarts.   Top with pecans.

Bake at 350°F for 25 minutes. Let them cool a little before loosening from pan with a knife or small spatula.

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1 Comment Add your own

  • 1. Denise  |  March 5, 2011 at 12:29 pm

    These are labor intensive but so worth the effort. Try mixing the dough using very cold cream cheese. When the dough starts to form pea-sized crumbs,put a teaspoonful in the minitart pan and then form the crust right in the pan. This saves time rolling out the individual balls and doesn’t develop as much gluten, making a flakier cookie crust.

    Reply

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