Thursday, December 30, 2004

Pecan Tassies

These are miniature pecan pies. They were quite popular when I made them for our annual lasagna feed.

Makes 48 Active 22 min Total 1 1/4 hour (includes chilling dough)

2 sticks (1 cup) unsalted better (I used margarine)
6 oz cream cheese
2 cups all purpose flour

3 large eggs, slightly beaten
1 3/4 cups packed brown sugar
3 Tbsp unsalted stick butter, softened or melted
3/4 tsp vanilla extract
1/4 tsp salt
1 cup pecans, coarsely chopped

Decoration: confectioners' sugar

1. Dough: Beat butter and cream cheese in a large bowl with mixer on medium speed until well combined. Beat in flour until just blended. Shape dough into a 1-inch-thick disk, wrap and refrigerate at least 30 minutes until firm.
2. Heat oven to 375F. Have ungreased miniature muffin pan(s) ready. (Mini muffin cups measure 1 1/4 inch across bottom.) Note: I used paper muffin liners in the mini pans.
3. Divide dough in quarters. Roll each portion into a 6-inch-long log. Cut 1 log in 12 equal pieces. With floured hands, flatten each piece to a 3 inch round and fit into a muffin cup (dough will extend above the cup).
4. Filling: Beat first 5 ingredients until well mixed. Spoon 2 tsp into each muffin cup; top with pecans.
5. Bake 20 minutes or until pastry is brown and filling is set. Cool briefly in pan on a wire rack, then carefully remove cups, loosening them with tip of a knife if needed. Place on rack to cool completely. Repeat with remaining dough and filling. Dust tassies with confectioners' sugar.

From Woman's Day, Festive Holiday Cookies

I prepared the filling while the dough was chilling.



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