Thursday, December 10, 2009

Pecan Tassies

One of my favorite Christmas treats is Pecan Tassies, which I have loved since childhood. Thanks, Mama!

I've been experimenting with them this year, and am ready to share my recipe with you. Hope you enjoy them as much as I do.

Pecan Tassies (makes 48 tassies in mini muffin tins)

Dough
1 cup butter, softened
8 oz. cream cheese, softened
1/2 cup powdered sugar
2 1/2 c flour

Cream butter, cream cheese, and sugar. Mix in flour to form soft dough.
Divide into 48 balls of dough. I find it easiest to divide the dough in half and form each half into a square that I cut into 24 not-perfectly-equal sections, then roll into balls.
Let dough balls chill in refrigerator for about 30 minutes (covered, so they don't dry out).
Smash each ball into a circle a bit larger than the mini muffin tins, then place into buttered/oiled muffin tin and push and poke as needed to form crust.

Almost done with this pan!


Filling
Cream together:
1/2 cup butter
2/3 cup brown sugar
dash salt

Stir in:
3/4 cup dark brown corn syrup
3 eggs, well beaten
2 cups chopped pecans
1 t vanilla

Fill each tassie about 3/4 full. You don't want to overfill them, because when the filling gets outside the crust, it makes the whole business stick like crazy!

Bake at 350' or until filling is set/crust is golden brown.

Note: The following tassies are not golden brown. They were still very yummy, but they are prettier at golden brown than dark brown. On the other hand, if you don't bake them long enough, they will be very difficult to get out of the pan.



I'm working on setting things up so that I can post a link to an easy-print recipe, but for now, here are the basics so you can at least copy and paste them easily.

Pecan Tassies (makes 48 tassies in mini muffin tins)

Dough
1 cup butter, softened
8 oz. cream cheese, softened
1/2 cup powdered sugar
2 1/2 c flour

Cream butter, cream cheese, and sugar. Mix in flour to form soft dough.
Divide into 48 balls of dough. Chill, covered, for 30 minutes, then flatten and form crusts in buttered/oiled mini muffin pan.

Filling
Cream together:
1/2 cup butter
2/3 cup brown sugar
dash salt

Stir in:
3/4 cup dark brown corn syrup
3 eggs, well beaten
2 cups chopped pecans
1 t vanilla

Fill each tassie about 3/4 full.
Bake at 350' or until filling is set/crust is golden brown.

1 comment:

Wayne and Genene said...

I like your modifications!! I never smashed/rolled the crust out but that sounds easier than shaping the balls into the muffin cups per the recipe I have. (the dough gets all in your fingernails. Yuk!
Also, I just saw a recipe for these that call for a pecan half on top. As we have already agreed, the chopped nuts gives a better flavor. I'll have to figure out some "need" to make some, since I shouldn't eat many and Papa can't.