Sunday, November 15, 2009

Jewelry Party Tassies

Looking for a simple fall dessert recipe? Give this one a try.

Pecan Tassies

based on a recipe from

traditional southern tassie crust
  1. Beat 1 cup butter with 1- 8 oz package of cream cheese
  2. Slowly add 2 1/2 cups AP flour to the mixer. Beat at low speed until incorporated.
  3. Split dough into 48 pieces. Place in mini muffin tins. Chill for one hour and up to one day.
only one of many tassie fillings - you can get very creative here
  1. Combine the following in a mixer: 1 1/2 cups brown sugar, 2 large eggs, 2 tbsp butter, melted, 1 tbsp vanilla extract, 1/8 tsp salt. Whisk until homogenous.
Cinnamon Maple Glaze:
  1. Whisk together a slurry of 2 cups confectioner's sugar, 2 tsp cinnamon, 1/4 real maple syrup (don't try to use Aunt Jemima). Add 2-3 tablespoons of water, depending on desired consistency. Whisk until there are no sugar clumps.
  1. Preheat oven to 350 degrees.
  2. Using a thumb or the back of a tablespoon, press an indentation into each dough ball, making a well large enough to hold the filling.
  3. Divide 1 1/2 cups chopped pecans into the empty unbaked tassie shells.
  4. Gently pour or spoon batter into shells, trying not to come up over the edge of the crust.
  5. Bake for 20 minutes or until filling is set.
  6. Cool in pans on rack for 10 minutes. Remove from pans. Let cool another 20 minutes.
  7. Dust with confectioner's sugar.
  8. Drizzle cinnamon-maple glaze over the top using a fork or whisk.

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