Pecan pie is such a big thing this time of year. I'm more of a fruit pie person but I still like just a bite of pecan pie. When I was a kid, my stepdad's mom used to make a cookie called pecan tassies (she also made apricot-coconut tassies as well, another recipe I'm itching to try). Pecan tassies are like mini pecan pies. You make little crusts in mini muffin tins or molds and fill them with a filling of your choice, in this case, pecan filling. Bake them and voila - mini bite size pies. I can't believe I didn't try this sooner. The possibilities for tassies are endless, or as endless as pies! This brought back a favorite holiday cookie from my childhood. I used a recipe from my favorite Baked Explorations cookbook, from that fabulous Brooklyn bakery. It was delicious - a bite of heaven! This is a true Southern holiday cookie classic.
Pecan Tassies (recipe from Baked Explorations)
2 sticks unsalted butter
6 oz cream cheese
1 T sugar
2 cups all purpose flour
2 large eggs
1 1/2 cups light brown sugar
2 T vanilla extract
1 cup toasted pecans, chopped coarsely
Make the filling by whisking the two eggs and adding the brown sugar until completely combined. Add the vanilla and salt and whisk again. Then add 1/2 a cup of the chopped pecans. Spoon the filling into the tassie shells and top with the remaining half a cup of chopped pecans.