Day two of the Twelve days of Cookies finds this home paying homage to the Pecan. (Honestly, you can’t be a Texan if you aren’t making something with pecans.) The cookie of the day? The Pecan Tassie, from the era of big hair, heavy metal, Depeche Mode and Cindy Lauper. Gourmet Magazine’s top cookie pick for 1985, and with good reason!
Gourmet stated that these little gems reminded them of pecan pie. I don’t get that when I taste them, but what I do get is a mouthful of wonderful. The texture and flavor of these cookies is a bit surprising. The dough is a bit cake-like, but the topping is very crunchy. The contrast between the two is wonderful.
The downside? These cookies don’t hit their stride until they’ve had a chance to sit overnight and cool completely. I tried them last night when still warm and honestly, I didn’t like them much. But this morning… Ah, I’m singing a different tune altogether now.. How bout “Just can’t Get Enough” by Depeche Mode. It’s fitting for the time, and I like the song!
So, my thoughts on these… A definite thumbs up for us. We’ll be making these again, I guarantee it.
Now go make some. Do it now so that you can enjoy them with your coffee in the morning! Resist the urge to try them warm! They’re soooo much better the next day it’s just unbeleivable. Trust me on this.
And don’t forget to check out the other members of our crazy little group. We’re all making the twelve cookies we thought we’d like most, so you can be sure that there are other great recipes out there for your cookie indulgence. The list is at the bottom of the post!
Pecan Tassies Recipe
Ingredients
- 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, slightly softened
- 3 oz. cream cheese, slightly softened
- 1 cup all-purpose flour
- 1 large egg
- 3/4 cup firmly packed light brown sugar
- 1/2 cup chopped pecans
- 1/8 tsp. vanilla
- A pinch of salt
Instructions
- Combine 1 stick butter with cream cheese in the bowl of a stand mixer or with an electric beater. reduce speed to low and gradually add in the flour until dough form into a ball. Divide dough into 24 equal pieces and press each piece into the bottom and up the sides of 24 well buttered mini-muffin tins.
- In a small bowl beat the egg lightly with the brown sugar, stir in pecans, remaining butter, vanilla and salt. Divide filling among pastry-lined tins.
- Bake at 350 degrees for 20-25 minutes or until the filling is puffed slightly and pastry is golden. Cool completely on a wire rack before removing. (I suggest overnight to get the maximum flavor from these little gems)
- To remove: run the edge of a paring knife carefully around the edge of each Tassie to loosen from muffin tin. gently lift out with the point of the blade.
- Serve and Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 43mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g
What I would have done differently had I thought of it at the time:
I would have waited to try these until the next day… Other than that, I think I want to try a bourbon chocolate version or a turtle version in the future, but these bad boys rock!
My co-conspirators:
- Kelly of Sass & Veracity
- Judy of No Fear Entertaining
- Claire of the Barefoot Kitchen
- Sandy of At the Baker’s Bench
- Courtney of CoCo Cooks
- And Andrea of Andrea’s Recipes, who first thought of inviting us in on this little blog party.
