Originally, I wasn't going to make the nut tassies. I searched for other tassie recipes because I just had to use the mini muffin tin, but I was feeling pretty anti-nut cup this year. The mini muffin tin is like the holiday cookie cutters - it really only gets used once a year and if I don't use it, I feel kind of guilty for buying it in the first place (even if I did buy it 10 years ago). But then when I was taking inventory of our baking supplies, I found the bag of pecans. Since the only recipe I can think of for which we use pecans is these tassies, they made the final list.
Also making the final list: chocolate tassies.
Brownie Cups recipe I already have. But I changed the 'crust' of the cordial tassie.
Nut Cups (Nut Tassies)
3 oz cream cheese
1 stick (1/2 cup) butter
1 cup flour
1 tbsp butter
1 tsp vanilla
1 cup brown sugar
3/4 cup chopped walnuts or pecans
Combine cream cheese, butter, and flour. Roll into 1 inch balls and press them into the bottom and up the sides of the prepared muffin cups.
Mix butter, vanilla, egg, and brown sugar until smooth. Stir in nuts. Spoon into prepared dough cups. Do not overfill (do not fill all the way to the top) or else the filling will bubble over.
Bake 375 for 15-20 minutes, until crusts are golden. Makes 24.
Chocolate Cordial Tassies
Better Homes and Gardens
½ cup butter, softened
3 ounces cream cheese, softened
1/3 cup sugar
¾ cup flour ¼ cup cocoa
2 ounces unsweetened chocolate
2 tablespoons butter
½ cup sugar
1 teaspoon vanilla
1 tablespoon chocolate or coffee liqueur
2 tablespoons milk chocolate pieces
Beat ½ cup butter and cheese on high for 30 seconds. Beat in 1/3 cup sugar. Add flour and cocoa; beat till well combined. Cover and chill 1-2 hours or till easy to handle. Divide into 24 balls. Press each
ball onto bottom and up sides of ungreased 1¾-inch muffin cup.
Melt unsweetened chocolate and 2 tablespoons butter. Stir in ½ cup sugar, egg, vanilla and liqueur. Divide evenly among cups. Bake at 325º about 25 minutes or till set. Cool slightly; remove from pans. Cool completely on wire rack.
Melt milk chocolate. Spoon about ¼ teaspoon on center of each cup. Let chocolate set before serving, Makes 24.
½ c butter, softened3 oz cream cheese, softened
¾ c all-purpose flour
¼ c powdered sugar
½ tsp vanilla3 oz semisweet chocolate
1 tbsp butter
1/3 c granulated sugar
Mix cup butter and cream cheese. Stir in flour, powdered sugar, and vanilla. Cover and refrigerate at least 1 hour.
Heat oven to 325 degrees. Pat scant 1 tablespoon dough in bottom and up side of each of 24 small muffin cups. Heat chocolate and 1 tablespoon margarine over low heat until melted; remove from heat. Stir in sugar and egg. Fill each muffin cup about two-thirds full with chocolate mixture. Bake about 25 minutes or until edges are light brown. Cool. Remove cups from pan.