Tea Time Tassie Recipes

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.

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.

TEA TIME TASSIE

Steps:

• 1. Let cream cheese & butter soften at room temperature.
• 2. Mix well, stir in flour. Chill overnight or 3-6 hours.
• 3. Shape in 1 inch balls. Place in tiny ungreased muffin tins. Press to form sides & bottom of tin with tart press.
• 4. When dough is ready, make Filling -Whisk 1 egg, 3/4 cup brown sugar, 1 Tablespoon soft butter and 1 teaspoon vanilla. Add 2/3 cup chopped pecans.
• 5. Place teaspoon in each cup.
• 6. Bake at 325 for 25-35 minutes or until filling is set. cool & remove from tins.

TEA TASSIES

Steps:

• Preheat oven to 350 degrees F. Blend flour, butter, sugar and cream cheese.
• Press into sandbakkel tins.
• Melt butter over low heat. Remove from heat and add eggs, chopped nuts, brown sugar, vanilla and salt, blending well.
• Fill tins about 3/4 full with mixture and bake until filling is well set and crust is brown.

TEA TIME TASTIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Blend softened cream cheese and 1/2 cup butter or margarine. Stir in 1 cup flour and mix well.
• Shape 2 dozen-1 inch balls. Place in tiny ungreased muffin pans and press onto the bottom and sides of tins.
• To Make Filling: Beat egg, sugar, 1 tablespoon butter, salt, vanilla and nuts until smooth. Fill pastry cups and bake until filling is set, about 25 minutes.

TEA TIME TASSIES

Steps:

• Bake at 325 degrees for 25 minutes or until crust is brown. Makes 60 cookies Form crust dough in 60 balls and put in 1 3/4 inch muffin pans, form into a tart shell. Mix the filling and fill unbaked shells. Bake at 325 degrees for 25 minutes.

TEA TIME TASSIES

Steps:

• Soften Cream Cheese and mix with 1/2 cup butter with flour. Chill 1 hour. Shape dough into 24 balls and press into small muffin tins, Shape dough to look like pie crust. Mix remaining ingredients and add to pie shells. Bake at 350 degrees for 20-30 minutes. Let cool and loosen Tassies with a knife. Place on paper towel to remove excess fat.

TEATIME TASSIES

Steps:

• 1. Soften 3 ounces of cream cheese and 1/2 cup butter. Stir in flour and mix well. Chill 1 hour or longer. Shape into 24 balls; press in muffin tins and shape to look like pit crust 1/2" high.
• 2. Preheat oven to 325 degrees FILLING: Beat 2 eggs slightly; add 1 cup light brown sugar and 2 teaspoons butter; mix well. Add other ingredients and blend. Put 1 teaspoon of filling into each pie crust. Bake in small muffin tins for 20-30 minutes