As a young married in Atlanta back in the 60’s, you could not go to a party and not encounter “tassies”. Probably out of fashion now, but nothing wrong with going retro. You’ll need miniature muffin tins to make these tiny, tart-like cookies which are reminiscent of pecan pies. Great as an added dessert on a buffet table.
For the pastry:
- 3 oz. cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 1 cup all-purpose flour
For the filling:
- 1 egg
- ¾ cup packed dark brown sugar
- 1 tablespoon unsalted butter, room temp
- 1 teaspoon vanilla extract
- pinch of salt
- 2/3 cup pine nuts or chopped pecans
- To make the pastry, combine the cream cheese and butter in bowl. Beat until well blended. Reduce the speed to low, and add the flour and mix until just incorporated.
- Divide the dough between 2 large sheets of waxed paper.
- Form each portion into a log 6” long. Refrigerate until firm (1 hour to overnight)
Pre-heat oven to 325 degrees
- Cut each log into 12 rounds ½” thick. Press each round into the bottom and up the sides of a miniature muffin cup that is 1 ¾” in diameter. Build and edge slightly beyond the rim.
- To make the filling, combine the egg, brown sugar, butter, vanilla, and salt into a bowl and using a wooden spoon mix until smooth. Mix in half the nuts.
- Spoon the mixture into the cups, filling almost to the tops.
- Use the remaining nuts to top the cookies.
- Bake until the filling is set and the crusts begin to color, about 30 minutes.
- Let cool completely in the muffin tins on wire racks, then remove from the tins.
Store in an airtight container in the refrigerator for up to 3 days.