Shortcut Coconut Pecan Chocolate Tassies Recipes

GERMAN CHOCOLATE TASSIES

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups., Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.

CHOCOLATE PECAN TASSIES

Steps:

• Allow both crust pouches to stand at room temperature for 15-20 minutes.
• Heat oven to 375°F.
• Unfold each crust; remove top plastic sheets. Press out fold lines.
• Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts.
• Invert and remove remaining plastic sheets.
• Using a 2-5/8" to 2-3/4" round, scalloped cookie cutter, cut 12 rounds out of each crust.
• Gently press each round, floured side down, into 24 ungreased miniature muffin cups.
• Divide 1/3 cup of the nuts evenly in pie crust-lined muffin cups. In small bowl, beat brown sugar, chocolate, butter, vanilla, and egg only until smooth (do not overbeat; mixture should not be bubbly).
• Spoon teaspoonful of filling over nuts in each cup.
• Sprinkle with remaining nuts.
• Bake at 375°F for 18-22 minutes or until filling is set and crust is light golden brown.
• Cool 1 minute; remove from pans.

LEMON COCONUT TASSIES

Steps:

• Preheat oven to 350F. Make tassie pastry (#59854) and line mini muffin cups with pastry.
• Beat the eggs, sugar, butter, lemon zest and lemon juice in a bowl.
• Stir in the coconut.
• Divide among 24 mini muffin cups or tassie cups.
• Bake for 20-25 minutes.
• Immediately, and very carefully using the tip of a pointed knife, gently knudge out each tassie out of its cup and transfer to a rack to cool.
• If they cool in the pan too long, they are more difficult to remove.
• Your first couple may break (those are the ones I eat on the spot- the rewards of making them!), but you will soon learn just the right'move' to remove them perfectly.

CHOCOLATE RUM PECAN TASSIES

Steps:

• 1. Crust: Blend cream cheese and butter, add flour and powdered sugar. Refrigerate for about 30 minutes. Divide dough into 24 balls and press into mini muffin pans. (Note: Do not use dark coated pans.) Filling: Combine egg, brown sugar, vanilla, rum, chocolate chips and nuts. Fill cups 3/4 full. Bake at 325 degrees for 25 to 30 minutes or until light brown. Cool 5 minutes and remove from pans. Sprinkle lightly with powdered sugar if desired.

SHORTCUT COCONUT-PECAN CHOCOLATE TASSIES

Steps:

• Preheat oven to 350°. Mix cake mix and oats; stir in egg and melted butter. Shape mixture into 1-in. balls. Press onto bottom and up sides of greased mini muffin cups., Bake just until set, 8-10 minutes. Cool slightly before removing to wire racks; cool completely., Top each with about 1 teaspoon frosting. If desired, top with pecans or drizzle with melted chocolate.