I will cut right to the chase. Pecan Tassies are my all-time favorite Christmas cookie. Between the crunchy nutty top layer and the soft sugary center, they make all my delicious cookie dreams come true. The good news is that they are also incredibly easy to make!
My mother used to be in charge of making batches upon batches of Christmas cookies each year because what else are mother’s to do during Christmas? Sometimes I would help her but most of the time I just ate them faster than she could cool them. I now find myself in her position and I have my very own mini who comes over to the counter and steals cookies so quietly I don’t notice until he is halfway finished with it.
I felt like the perfect starting point for my own personal Christmas cookie bake-off would be Pecan Tassies. I hope you give these a try and love them as much as I do!
(Ingredients: See recipe above!)
DIRECTIONS:
- Preheat oven to 350*
- After making the dough and letting it chill in the refrigerator for 30min, make small round balls of dough and press them into a mini-muffin tin. (note: you do need to use a mini-muffin tin as a normal sized tin will be too large)
- Fill cups 2/3 full of filling; make sure not to fill too full or the mixture will bubble over and your nut cups will get stuck to the tin
- Bake 20-25 degrees
- Cool 5 minutes then remove nut cups from the tin. If some of your mixture has baked over, use a knife to carefully release it from the tin.
- Cool thoroughly then sprinkle with powdered sugar.
- These can be made ahead and frozen!
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