In our household Christmas time is synonymous with Cookie time. This short blog/recipe is a first in a series of cookie recipes from the Galletta Clan. There are about 8 – 10 cookies that get made each year. All are delicious but each family member definitely has their favorite. So first up are Pecan Tassies. My youngest lives in California and I have decided that this would be a good time to test sending baked goods through the mail. Wish me luck.
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Enjoy the Journey
A little pecan pie nestled in a flaky cream cheese and butter dough
- 2 sticks Butter
- 6 oz cream cheese
- 2 cups Flour
- 4 cups Chopped Pecans
- 4 Eggs
- 2 cups Brown Sugar
- 3 Tbsp Melted butter
- 1 tsp Vanilla
- pinch of salt
Place all ingredients in a bowl and blend into a soft dough
Roll out 48 mini balls and place in mini muffin pan
press each ball to make a shell that goes up to the top of the mini muffin pan
Place Eggs in bowl and mix
Add brown sugar to eggs and mix
Add melted butter to mixture and blend together
Add vanilla to mixture
Combine the Pecans with the egg mixture and stir until filling is completely blended
Completing the cookie
Take a teaspoon and fill each of the mini crusts with the pecan filling. Fill to just the top, to much will overflow.
Once all pecan tassies are filled place in a 375° preheated oven and bake for 25-30 minutes.
Please remember to fill them just to the top, if they are too full they will grow bigger than the base of the cookie and stick to the pan.