These sweet little Pecan Tassies are easy and yummy. What else could you ask for? Nothing special to make them except the mini tins and if you want to splurge the odd looking "stick" I am showing.
Here you go the mini tin, well I have 5 of them but right now two are in a drawer holding fancy buttons for my art work. So 3 are on call for the Tassies. The little wooden stick thingie is a semi new addition to my arsenical of cooking utencils. Probably 20 years ago it was acquired. It is so squash down the dough and make the tassies a little more uniform. Sometimes.
Have to tempt you first before I share the recipe with a little plate of them. The Holly plate is one of several I China Painted back in the early 80's. Had big ideas about them but 12 plates did get painted. They get to come out and be used during the Holidays.
Ok I won't tease you any longer here is the recipe I have had since around 1967. I have it in the family cookbook I compiled and a cousin had it also and goofy me just put the recipe in the book and thought they are the same. I didn't reread it or anything. Then I started to use it and they were sort of different with putting it together so I of course wrote all over my cookbook. It gets lots of notes like that. The original recipe makes two dozen, now come on that is not enough so I double it and will give you the recipe for the two dozen but I always double it.
325 degree 25 minutes til golden edges
4 oz. softened cream cheese
1/2 cup softened butter or margarine
1 cup of flour
Mix softened cream cheese and butter together. Stir in flour as if making pie dough. Cause you kinda are. Blend it all together and refrigerate for one hour or if in a hurry stick it in the freeze for a few minutes.
Make walnut size balls and press into the mini tart pans. I use the "stick" and squash it down first then press it inside good to make sure the dough is up to the top of the tin. If you don't have a stick, no problemo, just use your fingers and it works like a charm.
While the dough is in the cooling process make the filling.
3/4 cup brown sugar
1 T. vanilla
2/3 cup chopped pecans
1 T. softened margarine
Stir this all together.
Layer all together-the creative part:
The dough is in the pan already squashed in it, then put a few pecans in the bottom of the pan, about a teaspoon of the filling or enough to cover the pecans you have in the pan and then a few more pecans on top of the filling.
Bake and enjoy. They freeze well and sometimes you will find your family in the freezer eating frozen Tassies. Yep I have seen it with my own eyes.
Remember I always double this recipe. Santa loves them also.
There you go the recipe for Tassies.
Thanks for stopping by and seeing what is going on in my world today.