"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pecan Tassies/Coconut Tassies Recipe

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This recipe for Pecan Tassies/Coconut Tassies, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Treva Jackson
Added: Wednesday, January 16, 2008


1/2 cup butter
1 - 3 oz. package cream cheese
1 1/4 cup flour

Filling 1:
1 beaten egg
3/4 cup brown sugar
1 Tablespoon melted butter
1/2 t. vanilla
1/2 cup chopped pecans

Filling 2:
1 egg
1 - 3 1/2 oz. can flaked coconut
2/3 cup sugar

Mix ingredients for pastry as for pie crust. Chill for 1 hour. Pinch off balls of dough and press into miniature muffin tins. Combine ingredients for either filling. Fill unbaked shells half full. Coconut and pecan fillings fill about 35 pastry shells each. Bake pecan filled shells 20 minutes and cocnut shells 12 minutes at 350. Cool and serve. Powdered sugar may be sifted over the pecan pastries, if desired. These may be made ahead and frozen. Pastry recipe makes 60-70 small pastries.




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