Raspberry Walnut Tassies Recipes

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.

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.

RASPBERRY CURD TASSIES

Steps:

• Heat oven to 375°F. Generously spray 28 mini muffin cups with cooking spray. In food processor, place almonds. Cover; process until finely ground.
• In large bowl, stir cookie mix, almonds, melted butter and cream cheese until soft dough forms. Shape dough into 28 (1-inch) balls. Press 1 ball in bottom and up side of each muffin cup.
• Bake 12 to 13 minutes or until golden brown. Using end of wooden spoon handle, press deep well into center of each cookie cup. Cool completely in pans on cooling racks. Twist to remove from pans.
• In small bowl, mix lemon curd and raspberry jam. Spoon about 1 teaspoon mixture into each cookie cup. Top with dollop of whipped topping, 1 raspberry and mint leaf.

WALNUT TASSIES

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.

ALMOND RASPBERRY TASSIES

Steps:

• blend softened butter and cream cheese.stir in flour.mix to combine.chill.
• divide dough into 24 balls.press into sides and bottom of small miniature muffin tins --
• fill with prepared filling.
• to prepare FILLING:.
• put 1/2 tsp raspberry preserves into each unbaked shell.
• use your fingers to combine sugar and almond paste -- add egg yolks, one at a time, beat well as you ad each yolk -- blend in other ingredients --
• spoon into shells on top of preserves.
• bake at 400* for 15 minutes.
• cool in pans on rack before removing from miniature tins -- .