Pecan Lassies Food

PECAN TASSIES

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.

PECAN TASSIES

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.

GRANDMA'S PECAN TASSIES

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

PECAN TASSIES

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.)

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

Steps:

• Crust---------------.
• Blend cream cheese and butter, add flour.
• Refrigeerate for about 30 minutes.
• Divide dough in 24 balls and press in mini muffin pans.
• (Note: Do not use dark coated pans.) Filling---------------.
• Combine egg, brown sugar, vanilla and nuts.
• Fill cups 3/4 full.
• Bake at 325 degrees for 25 to 30 minutes or until light brown.
• Cool 5 minutes and remove from pans.

PECAN TASSIES

Steps:

• Preheat oven to 350 degrees F.
• In small bowl, with mixer at high speed, beat cream cheese with 1/2 cup butter until creamy.
• Reduce speed to low, add flour and granulated sugar and beat until well mixed.
• Cover and refrigerate 30 minutes.
• In medium bowl mix brown sugar, vanilla, salt, egg, pecans and remaining 1 tablespoon or butter until filling is blended.
• With floured hands, divide dough into 24 equal pieces (dough will be very soft).
• With floured fingertips, gently press dough pieces evenly onto bottoms and up sides of twenty-four 1 3/4" by 3/4 to 1" ungreased miniature muffin-pan cups.
• I make hundreds of these cookies every Christmas so I use a wooden tart tamper to form the shells.
• Spoon a heaping pecan filling into each cup.
• Bake 30 minutes or until filling is set and edges of crust are golden.
• With tip of knife, gently loosen tassies from muffin-pan cups and place on wire rack to cool completely.
• Store tassies in tightly covered container up to 1 week.

PECAN TASSIES/MINI PECAN PIES

Steps:

• Preheat oven to 375.
• In 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. Chill the dough while making the filling.
• In another bowl, mix the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans.
• Roll into small balls, and press slightly into the bottoms and sides of greased tart pans or mini muffin pans making sure to put some of the dough over the lip of the cup. Use a spoon to fill each of the crusts 2/3 full with the filling. It will overflow if you fill too full.
• Bake for 15-18 minutes in oven, until shell is lightly browned, and filling has puffed up. Cool, and carefully remove from pan.

PECAN TASSIES

Steps:

• Heat oven to 180C/160C fan/gas 4. To make the pastry, whizz the pecans in a food processor until finely ground, then pulse in the remaining ingredients with a pinch of salt until the dough just comes together. Lightly flour your hands to prevent sticking, then roll the dough into 12 small balls. Use your fingers to gently press them into the bottom and up the sides of a 12-hole mini muffin tin. Chill in the fridge while you make the filling.
• Toast the pecans in a dry frying pan for 3-5 mins until lightly toasted and smelling aromatic. Cool a little, reserve 12 of them, then roughly chop the rest. Whisk the remaining ingredients with a pinch of salt, then stir in the chopped pecans.
• Bake the pastry cases for 5 mins, then remove from the oven. If the pastry has puffed up a little, gently press it down with a teaspoon or your fingers. Spoon 1-2 tsps of the filling into each of the pastry cases, then top each with a whole pecan. Bake for 15-20 mins or until the crust turns golden and the filling is set. Leave to cool a little in the tin. Eat warm on their own, or with some cream whipped up with maple syrup.

CREAM CHEESE PECAN TASSIES

Steps:

• Beat flour, butter and cream cheese in bowl.
• Refrigerate 1 hour.
• Roll into 1" balls.
• Press each ball into greased wells of small muffin tin, forming cups; set aside.
• Bring remaining ingredients to a boil.
• Pour hot mixture, 1 Tbsp at a time, into cups.
• Bake in 400° oven for 12-15 minutes.

KRAFT'S PECAN TASSIES

Steps:

• Combine cream cheese and margarine, mixing well until blended. Add flour. Mix well. Chill. Divide dough into quarters. Divide each quarter into 12 balls. Press each ball onto bottom and sides of miniature muffin pans.
• Combine eggs, brown sugar and vanilla. Stir in pecans. Spoon into pastry shells, filling each cup. Bake at 325 F for 30 minutes or until golden brown. Cool 5 minutes. Remove from pans. Sprinkle with powdered sugar, if desired.

PECAN TASSIES

Steps:

• EQUIPMENT: Mini-muffin pan (24 cup). Mini-tart shaper (optional but highly recommended to make perfect tarts fast - I got mine from Pampered Chef).
• Preheat oven to 325°F.
• Blend softened cream cheese, 1/2 cup butter, and flour to form the dough. Chill dough for one hour.
• Spray mini muffin pan(s) with non stick spray (Bakers Joy or Pam).
• Remove dough from refridgerator and roll into 24 1-inch balls.
• Place dough balls into mini-muffin cups and press balls against the bottom and sides to form a mini pie crust. If using the mini-tart shaper, dip shaper in flour and tap off excess then press straight down on the dough ball.
• Beat egg, brown sugar, 1 tbsp butter, vanilla, and salt together.
• Sprinkle 1/2 cup chopped pecans into dough cups, filling each cup half full.
• Fill each tart almost full of brown sugar mixture.
• Place a pecan half on top of each tart (or sprinkle with chopped pecans).
• Bake at 325F for 25 minutes, or until set.
• Cool in pans.
• Serve and watch them disappear!