Nut Tossies Recipe 375

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GRANDMA'S PECAN TASSIES



Grandma's Pecan Tassies image

My grandma used to make these every Christmas. She passed the torch to me, and now my family asks me to make these every Christmas. They are delectable.

Provided by Brandi Rose

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h15m

Yield 48

Number Of Ingredients 9

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1 ½ cups firmly packed brown sugar
2 large eggs
2 tablespoons butter, melted
1 tablespoon vanilla extract
⅛ teaspoon salt
1 ½ cups chopped pecans

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.

Nutrition Facts : Calories 114 calories, Carbohydrate 9 g, Cholesterol 23.1 mg, Fat 8.3 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 51.5 mg, Sugar 4.6 g

WALNUT TASSIES



Walnut Tassies image

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

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
FILLING:
1 tablespoon butter, melted
1 large egg, beaten
3/4 cup packed brown sugar
Pinch salt
1 teaspoon vanilla extract
2/3 cup chopped walnuts
Halved candied cherries, optional

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 :

NUT TOSSIES RECIPE - (3.7/5)



Nut Tossies Recipe - (3.7/5) image

Provided by á-519

Number Of Ingredients 8

4 cups all-purpose flour
1 lb butter
12 oz cream cheese
1 16 oz bag walnuts, chopped fine
4 eggs
3 cups brown sugar
4 Tbsp butter, melted
1/2 tsp vanilla

Steps:

  • Mix first three ingredients well to form soft dough. Use more or less flour as needed. Roll into 1 inch balls and press them into ungreased mini cupcake pans to form cups. Mix last five ingredients together well. If mixture seems too thick, add a small amount of water. Fill dough cups and bake at 350 degrees (325 degrees for dark coated pan) for about 18 to 20 minutes. This recipe makes a lot. It can be cut in half!

WALNUT TASSIES



Walnut Tassies image

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

½ pound sweet butter
6 ounces cream cheese, softened
2 cups all-purpose flour
1 ½ cups dark brown sugar
1 cup chopped walnuts
3 tablespoons butter, melted
3 eggs
2 teaspoons vanilla extract

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

NUTTY CREAM CHEESE TASSIES



Nutty Cream Cheese Tassies image

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

1/2 cup butter or margarine, softened
4 oz (half of 8-oz package) cream cheese, softened
1 1/4 cups Gold Medal™ all-purpose flour
1/3 cup packed brown sugar
1/3 cup honey
2 tablespoons butter or margarine, melted
1/4 teaspoon salt
1 egg
1/3 cup chopped walnuts
1/3 cup pistachio nuts, chopped

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

PECAN TASSIES



Pecan Tassies image

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

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1 large egg, room temperature
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
Dash salt
2/3 cup finely chopped pecans, divided

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.

MILK CHOCOLATE TASSIES



Milk Chocolate Tassies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield about 24 servings

Number Of Ingredients 12

1 stick unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
8 ounces milk chocolate, finely chopped
Nonstick cooking spray
3 to 4 tablespoons heavy cream
Candy-coated chocolates, for topping

Steps:

  • Beat the butter, cream cheese, brown sugar, granulated sugar and salt in a medium bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour until incorporated. Beat in 2 ounces of the chopped chocolate. Cover with plastic wrap and refrigerate until the dough is no longer sticky, about 1 hour.
  • Coat a 24-cup mini-muffin pan with cooking spray. Divide the dough between the cups (about 1 heaping tablespoon each); press into the bottoms and up the sides to create cups. (If the dough becomes sticky, dampen your fingers.) Refrigerate until firm, 30 minutes.
  • Preheat the oven to 350 degrees F. Bake the cookies until browned around the edges and dry in the centers, 15 to 20 minutes. Let cool 5 minutes in the pan, then use the back of a small spoon to gently indent the center of each. Use an offset spatula to remove the cookies from the pan; transfer to a rack to cool completely.
  • Meanwhile, put the remaining 6 ounces chopped chocolate and 3 tablespoons heavy cream in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let stand until thick like hot fudge, 10 minutes. (If the chocolate is too thick, gradually stir in 1 more tablespoon heavy cream. If the chocolate hardens, return to the microwave.) Spoon the chocolate into the cookies and top with the candies. Let cool completely.

WALNUT TASSIES



Walnut Tassies image

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

8 ounces cream cheese (Room Tempurature)
1 cup butter (Room Tempurature)
2 cups sifted all-purpose flour
4 eggs
3 cups brown sugar
4 tablespoons melted butter
2 teaspoons vanilla
1 dash salt
1 1/2 cups chopped walnuts

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

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