Wednesday, December 12, 2007

Pecan Tassies ..... Day Twelve of "Twelve Days of Christmas Cookies".

Pecan Tassies
This recipe is another favorite of my husband. While the cookies require a little time in the preparation I make them only at Christmas. I did buy a "tool" called a tart tapper that is used to form the crust in the small tart pans which saves much time. You put a measured amount of crust dough in your pan, push down with this tool and VIOLA your crust is formed and ready for the filling.
1 cup butter
3 cup flour
1 cup sour cream
Cream the butter and sour cream and gradually add the flour. Chill the dough for 2 hours. Using a small walnut size amount form the tart crust.
1/2 cup light brown sugar
1/2 cup butter
3/4 cups sugar
3 eggs
1 1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 cups light corn syrup
1/2 cup milk or light cream
1 cup chopped pecans
Topping: 1/4 cup chopped pecans
In a double boiler mix butter with brown sugar till blended. Add granulated sugar and mix well till blended. Add eggs one at a time beating well after each addition. Add salt, corn syrup, and cream or milk, mix well. Cook and stir for five minutes. Remove top of double boiler from the pan of water, stir in nuts. Top each tart with 3/4 teaspoon chopped pecans. This is filling for 48 tarts.

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