This year, I added just a niggling extra something to the crust purpose of the recipe as well as it made a HUGE departure to the overall cookie, they were a large hit.
1 loving cup butter (room temperature)
6 ounces cream cheese (room temperature)
2 cups flour
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
Cream the butter as well as cream cheese (with electrical mixer) until it is lite as well as fluffy. Add rest of the ingredients and shell until the dough comes cleanly away from the within walls of your mixing bowl. Flatten dough into a disk, roll inward plastic as well as chill for ane hour.
Tassie Filling
3 large eggs
3 tablespoons melted unsalted butter
1 3/4 cups lite dark-brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 loving cup coarsely chopped pecans
Beat the eggs until rattling good mixed as well as lemon colored. Stir inward everything else.
ASSEMBLYRoll pastry into 1 inch balls as well as house them into an ungreased mini-muffin pan. Using your fingers, press the balls of dough into the bottom of each loving cup as well as upwards the sides. (I utilization the floured halt of my rolling pivot to press the dough into house instead of my fingers). Put a few chopped pecans inward the bottom of each pastry shell as well as give off amongst close a tablespoon of filling. (see note)
Bake inward pre-heated 375F oven for 15-20 minutes or until the pastry is golden as well as the filling is set, yet nevertheless a niggling soft inward the center. Remove from oven as well as sit the pan on a wire rack for close 10 minutes earlier you lot endeavour to elevator them out. Lift tassies out of pan as well as cool on a wire rack.
NOTE: Keep inward heed that the filling puffs a little as it bakes, as well as thence don't overfill the unbaked shells. If you lot overfill them, they volition live harder to teach out. For those stubborn Tassies that desire to stick, but utilization the tip of a knife to aid you lot elevator them out of the pan.
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