---------- Recipe via Meal-Master (tm) v8.06
Title: Pecan Tassies
Categories: Cookies, Desserts
Yield: 24 Servings
4 oz Butter
3 oz Cream cheese
1 c Flour
2/3 c Pecans, chopped
3/4 c Dark brown sugar
1 tb Butter, melted
1 ts Vanilla extract
Blend butter, cream cheese and flour. Divide into 24 balls, and press each
into a mini-muffin cup to form a shell. Fill cups 1/3 full with chopped
pecans. Beat egg, sugar, butter, and vanilla. Pour this mixture over the
nuts in cups. Sprinkle remaining nuts on top. Bake at 325 degrees for 25
minutes, or until set and edges of cups are very slightly brown. Cool on
Variations can be tried using different nuts and flavors. I've tried a
version replacing the pecans with almonds and half the vanilla extract
with almond extract.
Nutritional data per cookie: Calories, 119; protein, 1 gram;
carbohydrates, 11 grams; fat, 8 grams; cholesterol 24 mg; sodium, 60 mg.
THESE are excellent. There are many recipes for these, with two variations on the name: 'tassies' and 'tasties'. I don't know which has the longer provenance, although I suspect 'tassies' is the older name, and 'tasties' a folk etymology. I don't know what the name means, or where it comes from. Dictionary.com doesn't list it.
These do require the special equipment of mini-muffin tins, which not everyone owns, and are a little fussy in that you have to make miniature pie shells with the dough in the tins. They take longer to make than do most recipes that yield only two dozen cookies. Still, they both look and taste impressive, sort of like tiny pecan pies, and your friends will 'ooh' and 'ah' over them.
There are lots of recipes for Tassie variants on the net. A variation I've been meaning to try: replacing the nuts with half English walnuts, half black walnuts, and flavoring with dark rum, cloves, and cinnamon. Mmmmm...