It’s the Saturday before Christmas. A perfect day to bake Christmas Cookies. Today I’m making another old family favorite Christmas Cookie: Pecan Tassies.
After mixing up a batch of the cream cheese dough, take a small amount of dough (about the size of a walnut) and press the dough into tassie pans.
Spoon the filling mixture into each unbaked tassie shell, add a sprinkle (about 1/2 teaspoon of chopped pecans, then top with more of the filling mixture. Bake at 375 degrees for about 25 minutes. Let cool in the pans before removing. I decided to try putting a pecan half on top of one of the tassies to see how that would turn out. I’ll be doing that from now on!
I like the size: built-in portion control!
This recipe originally appeared here.