Walnut Tassies Food

WALNUT TASSIES

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.

WALNUT TASSIES

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.

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:

• 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.

WALNUT TASSIES

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.

APRICOT TASSIES

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 -- .