Nut Tossies Recipe 375 Recipes

NUT TOSSIES RECIPE - (3.7/5)

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!

GRANDMA'S PECAN TASSIES

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.

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.

EASY PECAN TASSIES

Steps:

• Combine flour, butter, and cream cheese in a bowl. Cover and chill in the refrigerator for 1 hour.
• Roll chilled dough into 24 balls and press into the cups of a mini muffin tin to make pastry shells.
• Preheat the oven to 325 degrees F (165 degrees C).
• Mix brown sugar, pecans, egg, butter, vanilla extract, and salt together in a bowl. Spoon 1/2 to 3/4 teaspoon filling into each pastry shell.
• Bake in the preheated oven until golden brown, about 25 minutes.

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.

CREAM CHEESE PECAN TASSIES

Steps:

• Beat flour, butter and cream cheese in bowl.
• Refrigerate 1 hour.
• Roll into 1" balls.
• Press each ball into greased wells of small muffin tin, forming cups; set aside.
• Bring remaining ingredients to a boil.
• Pour hot mixture, 1 Tbsp at a time, into cups.
• Bake in 400° oven for 12-15 minutes.

NUTTY CREAM CHEESE TASSIES

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.

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:

• 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.