Teatime Tassies Recipes

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TEA TIME TASTIES



Tea Time Tasties image

I make these for special parties and on the holidays. Everyone really enjoys them. They are one of my families favorites also.

Provided by Jane Miller

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 12

Number Of Ingredients 9

1 (3 ounce) package cream cheese
½ cup butter
1 cup all-purpose flour
¾ cup packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 ⅓ cups chopped walnuts
1 egg
1 tablespoon butter

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.

Nutrition Facts : Calories 347 calories, Carbohydrate 24.8 g, Cholesterol 46.2 mg, Fat 26.5 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 8.6 g, Sodium 141.1 mg, Sugar 14.1 g

TEA TIME TASSIES



TEA TIME TASSIES image

Categories     Phyllo/Puff Pastry Dough

Yield 24

Number Of Ingredients 9

3 oz Cream Cheese
1/2 cup Butter
1 cup Self Rising Flour
1 Egg
3/4 cup Brown Sugar
1 tsp Butter
1 tsp Vanilla Extract
Pinch Salt
2/3 Chopped Pecans

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.

BESS LONDON'S PECAN TASSIES



Bess London's Pecan Tassies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h55m

Yield 24 tassies

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flour
Nonstick cooking spray
1 large egg
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
Pinch of fine salt
1/2 cup pecans, finely chopped

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.

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

TEA TIME TASSIES



TEA TIME TASSIES image

Categories     Cookies     Nut     Bake

Yield 60 cookies

Number Of Ingredients 10

Crust:
6 oz. cream cheese
1 cup soft margarine (I'd use butter these days)
2 cups sifted flour
Filling:
1 1/2 cups brown sugar (I use dark, but light is fine)
2 eggs
2 tbls soft butter
1/13 cups chopped nuts (I use walnuts)
2 tsp vanilla

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.

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.

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