Pecan Tassies Barb And Other Fillings Recipes

GREAT GRANDMOTHER ROSA'S PECAN TASSIES

Steps:

• Preheat the oven to 350°F.

PECAN TASSIES

Steps:

• Make Dough: Place 1/2 cup pecans in a food processor and blitz until finely ground. Set aside. In a bowl, beat together butter and cream cheese until fully incorporated. Add flour and ground pecans and mix until a shaggy dough forms. Use your hands to press the dough into a solid mass. Cover with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 350°F. Grease a 24-cup mini muffin pan with cooking spray. Scoop 1 tablespoon of dough into each muffin cup. Use your fingers to evenly press dough into the bottom and up the sides of each muffin cup. Transfer muffin tin to freezer while making the Filling.
• Make Filling: Whisk together egg, brown sugar, maple syrup, vanilla, salt, and bourbon until sugar is dissolved and mixture is homogenous. Remove muffin tray from freezer. Place 1 teaspoon of chopped pecans in each of the muffin cups. Pour the Filling over the pecans until it almost completely fills the pastry cups. Bake until the filling has puffed and the pastry has lightly browned, 20 to 24 minutes. Allow to cool before removing pecan tassies from muffin pan with an offset spatula.

PECAN TASSIES, BARB (AND OTHER FILLINGS)

Steps:

• 1. Beat butter and cream cheese. Stir in flour. Cover and chill 1 hour until dough is easy to handle. Shape into 1" balls. Press into bottom and up sides of ungreased mini muffin cups (1 3/4"). Fill each muffin cup with 1 ROUNDED TSP of desired filling. Bake at 325 degrees 25-30 min or until done. Cool slightly in pan. Remove. Cool completely.
• 2. Pecan Filling: Beat together egg, brown sugar, butter and vanilla. Stir in pecans.
• 3. Cranberry Nut Filling: Beat together egg, brown sugar, butter and vanilla. Stir in cranberries and walnuts.
• 4. Brownie Nut Filling: In small saucepan, heat and stir chips and butter over low heat until melted. Remove from heat. Stir in sugar, egg, and vanilla. Place one whole nut inside each pastry shell. Top with 1 rounded tsp chocolate mixture.
• 5. Peanut Butter Chip Filling: Combine sugar, egg, melted butter, lemon juice and vanilla in med bowl, stir smooth. Add chopped peanut butter chips. NOTE: this recipe calls for the dough to be filled 3/4 full, and baked at 350 degrees 20-25 min. Test on our recipe to see if you can do at the same temp as our recipe with our dough.

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.