Tuesday, December 17, 2013
Cookie Countdown - Pecan Tassies
The first time I received a gift of cookies, I had just moved up to northern California, and had made some new friends. One of these new friends, Janet, left a shirt box packed with cookies on my doorstep. She went out of her way to deliver her delicious and carefully packed gift of cookies. I was touched. And, I have given Christmas gifts of homemade treats ever since.
These Pecan Tassies have been part of my Christmas cookie giving for over 20 years. I have to laugh when I see the picture of the Pecan Tassies in the Philadelphia Cream Cheese Cookbook though. Their Pecan Tassies are perfect—My Pecan Tassies are a bit more rustic. I like rustic, and these mini pecan tarts taste delicious either way.
Come back tomorrow to see the next cookie recipe I will be sharing.
Adapted from Philadelphia Cream Cheese Cookbook
1 8-ounce package cream cheese, softened
1 cup butter, softened
2 cups flour
2 eggs, beaten
1 ½ cups packed brown sugar
2 teaspoons vanilla
1 ½ cups chopped pecans
Powdered sugar for dusting
Add the cream cheese and butter to the bowl of a stand mixer, and beat until well blended. Add the flour and mix well. Place the dough in plastic wrap and chill for at least one hour.
Preheat the oven to 325°F. Divide the dough into quarters, and divide each quarter into 12 balls. Press each ball onto the bottom and sides of miniature muffin tins.
Combine eggs, brown sugar and vanilla, and stir in the pecans. Spoon the pecan mixture into the pastry shells, filing each cup.
Bake for 30 minutes, or until the pastry is golden brown. Cool 5 minutes and remove from the pans. Sprinkle with powdered sugar. Makes 4 dozen.