Wednesday, November 25, 2015

Pecan Tassies

A couple readers asked for the recipe, so here it is.  It's a Martha Stewart recipe I got from my Martha Stewart Cookie book.


Ingredients

For the dough:

1/2 cup of ground pecans
1/2 cup (4oz) mascarpone cheese
1/4 cup (half stick) unsalted butter, softened
3/4 cup all-purpose flour
Pinch of salt

For the filling:

1 large egg
1/4 cup packed light brown sugar
2 T pure maple syrup
2 t pure vanilla extract
1 T unsalted butter, softened
1/4 t salt
3/4 cup pecans, toasted and coarsely chopped

Directions:

1. Pre-heat oven to 350 degrees.  Make the dough: process pecans in a food processor until finely ground (you should have about 1/2 cup); set aside.  Put mascarpone and butter into the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium-high speed until well blended.  Add flour, ground pecans, and salt; mix just until dough comes together.  Alternatively, stie together ingredients with a wooden spoon in a large bowl.

2. Roll dough into eighteen 1-inch balls, press into bottoms and up sides of cups of mini-muffin tins.

3. Make the filling: whisk together egg, brown sugar, maple syrup, vanilla, butter and salt in a small bowl.  Stir in pecans.  Spoon about 1 1/2 t filling into each muffin cup

4. Bake pecan tassies until crust beings to turn golden, about 15 minutes.  Turn pan halfway.  Let cool completely in tins on wire rack.  Umold.


3 comments:

  1. These look great! I always say I want to make different cookies during the holidays but it always ends up i'm pressed for time!

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    Replies
    1. I like these because I can make them ahead of time. I had time the weekend before Thanksgiving so I started baking then.

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  2. Thanks for sharing this Lesley! Yummy.

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