That’s right, I said HOLIDAY.
By using the term holiday, I am absolved of all responsibility that my cookies aren’t finished and have not been wrapped up and given out as gifts.
Full disclosure?
I haven’t even started them.
We celebrated Christmas last weekend, and this whole week has been a whirlwind of eating, drinking and entertaining.
So yeah. No holiday cookies have been created.
But since the holidays last until at least the end of the year, I’m totally in the clear. I’ll start baking sometime next week, after the shiny newness of the toys have worn off and the Kidlet is looking for something to do. We love to bake together, and I find that it’s more fun to get through the baking together, counting, singing and covering each other with flour, than it is to do it alone.
My mother has a repertoire of holiday baked goods that I have adjusted over the years to make my own. One of the things that I love the most? Pecan Tassies.
Think of a little pecan pie, miniature and just small enough to eat with two or three dainty delicious bites. Or you can scarf it like I do in one enormous mouthful of pecan pie goodness. Either way, they are addictive, easy to make but look like you slaved for hours. (My kind of dessert)
Try these out if you haven’t make Christmas Cookies yet, or if you are planning to celebrate the season in general and give them out next week.
You have my permission.
BonBon’s Pecan Tassies
Dough
1/2 C Butter, softened (not melted!! It makes a difference)
3 oz of Cream Cheese, softened
1 Cup of Flour
Blend the butter and the cream cheese. Stir in the flour. Cover and Chill for one hour. I mean could those be any easier?
Once the dough has chilled for a hour, roll it out until it’s about 1/4-1/2 inch thick. Using a glass or small ramekin, cut circles out of the dough. Place each of these circles in a muffin tin and pat down until they are flush with the bottom. They will look like a pie crust… make sure they are all the way to the bottom or they will poof up and spill your filling out.
Pecan Filling
FYI, I like to double this recipe so that your tassies are nice and full of pecan pie goodness.
1 Beaten Egg
3/4 C Packed Brown Sugar
1 TB Butter, melted
Tsp Vanilla
Dash of Salt
1/2 Cup Coarsely Chopped Pecans
Stir together the egg, sugar, butter, vanilla and salt until smooth. Place a tsp of chopped pecans into each of the muffin tins (the ones you put the dough into) and then cover with the egg mixture. Go about 3/4 of the way up to the top of the dough.
Pop those suckers in the oven at 325 for 25 minutes.
DONE!
Try not to eat them all before you put them on the holiday cookie plate.
