NUTTY CREAM CHEESE TASSIES
Walnut and pistachio mixture filled in the dough cups for delicious cookies. Welcome your guests by serving this baked dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 24
Number Of Ingredients 10
Steps:
- In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed 2 minutes or until well blended. On low speed, beat in flour until soft dough forms. Cover; refrigerate 1 hour.
- Heat oven to 350°F. Shape dough into 24 (1-inch) balls. Press in bottoms and up sides of 24 ungreased mini muffin cups. In small bowl, mix brown sugar, honey, melted butter, salt and egg with whisk. Stir in walnuts and pistachios. Spoon filling evenly into dough-lined cups, filling three-fourths full.
- Bake 22 to 24 minutes or until filling is set and edges of cups are golden brown. Immediately run knife around edges of cookies to loosen. Cool 10 minutes; remove from pans to cooling racks.
Nutrition Facts : Calories 130, Carbohydrate 12 g, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg
BESS LONDON'S PECAN TASSIES
Steps:
- With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
- In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
- Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.
PECAN TASSIES
These little tarts are a great hit - and look beautiful on a holiday tray!
Provided by Carla A.
Categories Desserts Pies Pecan Pie Recipes
Time 40m
Yield 60
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
- In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
- Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.
Nutrition Facts : Calories 166 calories, Carbohydrate 16 g, Cholesterol 17.1 mg, Fat 10.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.2 mg, Sugar 9.1 g
WALNUT TASSIES
Dainty and delicious, these nut-filled tarts are an old-fashioned favorite in our family. They make a pretty gift when packaged in a decorated egg carton with colored paper liners in each cup.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, blend butter, cream cheese and flour. Chill. Divide dough into fourths; divide each fourth into 12 small balls. Press each ball into miniature tart or muffin pans. For filling, combine all ingredients except cherries; fill tarts three-fourths full. Place on baking sheets. Bake at 325° for 25-30 minutes or until crust is browned and filling set. Cool in pans on wire rack for 10 minutes. Remove from pans. If desired, garnish with candied cherries.
Nutrition Facts :
WALNUT TASSIES
This is a traditional Christmas cookie made every year at our annual cookie baking weekend!
Provided by Karyn
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 45m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat sweet butter and cream cheese together in a bowl with an electric mixer until smooth and creamy. Gradually stir flour into butter until forming a dough. Shape dough into 1-inch balls and place into 3/4-inch muffin cups. Press dough into the bottom and sides of each muffin cup.
- Mix brown sugar, walnuts, melted butter, eggs, and vanilla extract together in a separate bowl. Spoon about 1 teaspoon of walnut filling into the dough cups.
- Bake in the preheated oven until edges of cookies are lightly browned and filling is cooked through, about 25 minutes.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 14.9 g, Cholesterol 36.8 mg, Fat 10.4 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.2 g, Sodium 65.7 mg, Sugar 9.1 g
PECAN TASSIES
These tarts are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! -Joy Corie, Ruston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
Nutrition Facts : Calories 242 calories, Fat 16g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
PINE NUT TASSIES
Steps:
- Make shells:
- Follow recipe for basic butter cookies to make dough, then divide dough in half. Divide 1 half (keep remaining dough chilled, covered) into 24 pieces (about 1 1/2 teaspoons each) and form into 1-inch balls. Press each ball evenly onto bottom and up side of an ungreased mini-muffin cup to form a pastry shell (use a piece of plastic wrap to prevent dough from sticking to your fingers). Chill until ready to fill.
- Make filling:
- Put oven rack in middle position and preheat oven to 375°F.
- Whisk together brown sugar, butter, egg, vanilla, and salt until blended, then stir in pine nuts. Fill each pastry shell with about 2 teaspoons filling.
- Bake tassies until filling is bubbling and pastry is golden brown, 12 to 15 minutes. Run a sharp thin knife around edge of each pastry, then transfer pan (with cookies) to a rack to cool 10 minutes. Remove tassies from pans and transfer to rack to cool completely. Make more tassies with remaining dough and filling.
PECAN TASSIES
Provided by Michael Symon : Food Network
Categories dessert
Time 4h30m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.
- When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.
- To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.
- Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.
- Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!
- (Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)
PECAN TASSIES
Bake delicious Pecan Tassies in mini muffin pans for tiny, elegant pecan desserts your guests are sure to love. Serve these Pecan Tassies for the holidays or for any special occasion-they fit in just about anywhere.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings, 1 tart each
Number Of Ingredients 8
Steps:
- Beat cream cheese and butter in large bowl with mixer until well blended. Add flour; mix well. Refrigerate 1 hour or until chilled.
- Heat oven to 350°F. Divide dough into 24 balls; place 1 in each of 24 miniature muffin pan cups. Press onto bottoms and up sides of cups to form shells. Beat egg in medium bowl. Add sugar and vanilla; mix well. Stir in nuts; spoon into pastry shells, filling each 3/4 full.
- Bake 25 min. or until lightly browned. Let stand 5 min. in pans; remove to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
WALNUT TASSIES
We have seen these with pecans, but for some reason the walnuts really change the flavor to a more rich and deeper flavor to me. I use those cute little pastry tins (miniature cupcakes) to put these in (24 to a sheet I believe). I include these in my Christmas bundles each and every year.
Provided by Tantric1
Categories Tarts
Time 45m
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325F.
- Pastry:.
- Cream together cream cheese and butter.
- Blend in flour.
- Shape into small balls. In miniature cupcake pan press dough on bottom and sides.
- Filling:.
- Beat togehter eggs, sugar, butter, vanilla and salt until smooth.
- Take 3/4 Cup of nuts and divide into pastry lined cups.
- Add egg mixture on top of nuts in pastry shells.
- Top each with the remaining 3/4 Cup of nuts.
- Bake 25-30 Minutes.
Nutrition Facts : Calories 213.6, Fat 12.4, SaturatedFat 5.9, Cholesterol 47.4, Sodium 83.5, Carbohydrate 24.1, Fiber 0.5, Sugar 17.9, Protein 2.7
APRICOT TASSIES
Make and share this Apricot Tassies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 48 tassies
Number Of Ingredients 10
Steps:
- preheat oven to 350*.
- beat cream cheese, butter and 2 tbls sugar in medium boil till fluffy -- stir in 2 cups of flour to make a soft dough.
- divide dough in half.shape each portion into 1" balls.
- press balls in miniature muffin cups.set aside.
- to prepare FILLING:.
- beat 1/2 cup sugar, eggs, 1/4 cup flour,vanilla and Solo apricot filling with mixer on low-medium speed until well blended.
- stir in nuts, if using.(I like it without nuts).
- spoon evenly into pastry lined muffin tins.
- bake 25-30 minutes or filling is set and crust is golden brown --
- cool completely in cups on wire rack.
- when cool remove -- .
Nutrition Facts : Calories 82.5, Fat 5.3, SaturatedFat 3.3, Cholesterol 22.9, Sodium 40.9, Carbohydrate 7.6, Fiber 0.2, Sugar 3, Protein 1.2
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