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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

PECAN TASSIES Recipe

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This recipe for PECAN TASSIES is from Ma Loved to Cook update 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SHELLS: Yield: 24 tassies
½ C butter, softened
3 oz cream cheese
1 C sifted flour


FILLING:
1 egg
¾ C light brown sugar, packed
1 T melted butter
Dash of salt
5 drops of vanilla
½ C finely chopped pecans
Directions:
Directions:
SHELLS:Place softened butter and cream cheese in a bowl. Using either a wooden spoon or an electric mixer, mix until smooth and creamy. Add the flour in fourths, blending thoroughly after each addition. You may have to use your fingers to smooth the blended dough. Grease the mini-muffin pan. Chill for one hour for easier handling. Pinch off a small piece of the dough and shape into a ball about 1 ¼” in diameter. Put each ball into the cup of the muffin pan (1 ¾ “ size pan). Using your thumb, press the dough against the bottom and sides, lining the cup evenly. Set aside until the filling is prepared.



FILLING:
Beat the egg enough to mix the yolk with the white. Add the brown sugar gradually, beating well after each addition. Add butter, salt, and vanilla and mix well.
Sprinkle half the chopped pecans into the bottom of the shaped tassie shells. Pour in the filling. Fill no more than 2/3rds full with filling. Top with remaining half of pecans.
Bake at 350° for 15-17 minutes or until filling is almost set. Then reduce the heat to 250° and bake for 10 minutes longer. Cool. Carefully remove tassies from the pans to cooling racks.
Number Of Servings:
Number Of Servings:
24

 

 

 

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