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Community Recipe
from [dwanna]
Pecan Tassies

Pecan Tassies

Pecan Tassies Yield: 24 pecan tassies Cook Time: 30 minutes Ingredients: For the Crust: 1/2 cup (1 stick) unsalted butter, at room temperature 1 (3-ounce) package cream cheese, at room temperature 1 cup all-purpose flour 1/4 teaspoon salt For the Filling: 1/2 cup pecans, plus more for sprinkling on top 3/4 cup bourbon 1 large egg 3/4 cup packed dark brown sugar 1 tablespoon unsalted butter, melted 1/2 teaspoon pure vanilla extract 1/8 teaspoon salt Directions: To make the crust, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth. Add the flour and salt and continue to beat on low speed until a dough forms. Divide the dough equally into 24 balls. Place on a plate and refrigerate until firm, about 1 hour. While the dough is chilling, place the pecans and bourbon in a small bowl and let soak for at least 45 minutes. Drain pecans through a fine mesh strainer, reserving the bourbon for another use. Preheat the oven to 350°F. Spread out the nuts in a single layer on a rimmed baking sheet and toast, shaking once or twice, until toasted and fragrant, about 3-5 minutes. Watch closely to avoid burning. Set aside to cool then coarsly chop; set aside. Set out a nonstick mini muffin tin or grease a standard mini muffin tin. Press the balls of dough into the muffin cups, using your thumb to press the dough against the sides to form a shell. Sprinkle ½ to 1 teaspoon nuts into each shell. To make the filling, in a large bowl combine the egg, brown sugar, butter, vanilla, salt and pecans in a bowl. Spoon about 1 teaspoon of the mixture into prepared muffin cups. Top each tassie with additional chopped pecans. Bake for 15 minutes at 350°F. Then decrease the temperature to 325°F and bake until set, 10 to 15 minutes more. Remove to a rack to cool. Store in airtight container for up to 1 week. Reply to sender . Reply

  • Yield: 1 serving

Ingredients

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Preparation

Pecan Tassies

Yield: 24 pecan tassies

Cook Time: 30 minutes

Ingredients:

For the Crust:

1/2 cup (1 stick) unsalted butter, at room temperature

1 (3-ounce) package cream cheese, at room temperature

1 cup all-purpose flour

1/4 teaspoon salt

For the Filling:

1/2 cup pecans, plus more for sprinkling on top

3/4 cup bourbon

1 large egg

3/4 cup packed dark brown sugar

1 tablespoon unsalted butter, melted

1/2 teaspoon pure vanilla extract

1/8 teaspoon salt

Directions:

To make the crust, in the bowl of a stand

mixer fitted with the paddle attachment, cream together the butter and

cream cheese until smooth. Add the flour and salt and continue to beat

on low speed until a dough forms. Divide the dough equally into 24

balls. Place on a plate and refrigerate until firm, about 1 hour.

While the dough is chilling, place the pecans and bourbon in a small

bowl and let soak for at least 45 minutes. Drain pecans through a fine

mesh strainer, reserving the bourbon for another use.

Preheat the oven to 350°F. Spread out the nuts in a single layer on a

rimmed baking sheet and toast, shaking once or twice, until toasted and

fragrant, about 3-5 minutes. Watch closely to avoid burning. Set aside

to cool then coarsly chop; set aside.

Set out a nonstick mini muffin tin or grease a standard mini muffin tin.

Press the balls of dough into the muffin cups, using your thumb to

press the dough against the sides to form a shell. Sprinkle ½ to 1

teaspoon nuts into each shell.

To make the filling, in a large bowl combine the egg, brown sugar,

butter, vanilla, salt and pecans in a bowl. Spoon about 1 teaspoon of

the mixture into prepared muffin cups. Top each tassie with additional

chopped pecans.

Bake for 15 minutes at 350°F. Then decrease the temperature to 325°F and

bake until set, 10 to 15 minutes more. Remove to a rack to cool. Store

in airtight container for up to 1 week.

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Pecan Tassies recipe

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