Holiday Cookies: Nut Tassies…Terrific!

Nut tassies are a local favorite around here in eastern Pennsylvania. They look like a tiny pecan pie, the size of one big bite! Heavenly sweet and best made with pecans.  I have eaten them at many people’s homes. In all fairness I never made them when I could still eat regular gluten filled white flour. Perhaps it is that I was able to just snag them off a cookie plate at someone’s holiday party.  Once that is no longer a possibility I started looking for a recipe and found a great recipe on food.com, there it was; a classic tassie recipe complete with cream cheese dough for the pie crust and a filling almost identical to the traditional filling. And it was gluten free for folks like me…eureka!

The first time I made them: for a family Christmas gathering and I whipped up a batch of these tassies.  Even after chilling the dough my crust was very crumbly and with trepidation I rolled a ball a bit over an inch in diameter and it held together. Then I dropped it in my mini muffin tin and used my finger to spread it out and up the sides.  It worked and the tassies were simply delish!

As to the pecan filling, I didn’t chop my nuts really fine; left some in chunks to give a bigger texture which I prefer. The filing is so simple; chop the nuts, then dump the sugar and eggs in a mixing bowl, add the softened butter and the vanilla and nuts; stir and it is ready to spoon into the little crust cups you just created.

 

 

Reposted from December 2016.

Nut Tassies for the Holidays

Nut tassies are a local favorite around here in eastern Pennsylvania. They look like a tiny pecan pie, the size of one big bite! Heavenly sweet and best made with pecans.  I have eaten them at many people’s homes. In all fairness I never made them when I could still eat regular gluten filled white flour. Perhaps it is that I was able to just snag them off a cookie plate at someone’s holiday party.  Now, that is no long a possibility and I was craving a nut tassie. I started looking for a recipe and had some trouble with that; found a cherry one that was gf and thought I would combine it with the filing in my cookie book’s recipe.  Then I lost that location and had to search again.  Inept me….but then on food.com, there it was; a classic tassie recipe complete with cream cheese dough for the pie crust and a filling almost identical to the traditional filling. And it was gluten free for folks like me…eureka!

This weekend my family is having a small pre-Christmas gathering and I whipped up a batch of these tassies early Saturday morning.  After chilling the dough some I made a dozen.  My crust was very crumbly and with trepidation I started rolling a ball of the crumbs into one ball a bit over an inch in diameter. It held together in a ball. Then I dropped it in my mini muffin tin and used my finger to spread it out and up the sides.  It worked but I fear I used a bit more than specified for the dozen shells so I may not get my full two dozen tassies.  I will make the rest of them next weekend…reason being that gf cookies don’t keep as well as regular flour cookies so best not to bake a whole batch at once shot.  This way you have fresh cookies twice.  I keep the dough and filling in the fridge nice and cold and it will last up to a week or so.

Speaking of filling, I didn’t chop my nuts really fine; left some in chunks to give a bigger texture which I prefer. The filing is so simple; chop the nuts, then dump the sugar and eggs in a mixing bowl, add the softened butter and the vanilla and nuts; stir and it is ready to spoon into the little crust cups you just created.

 

Here is the link to the recipe I used: http://www.food.com/recipe/gluten-free-pecan-tassies-105371

They are easy to make and totally yummy to devour.  I find it takes me 2-3 bites to down one of these treat.  Happy baking folks!

Reposted from December 2016.

Nut Tassie Cookies

Nut tassies are a local favorite around here in eastern Pennsylvania. They look like a tiny pecan pie, the size of one big bite! Heavenly sweet and best made with pecans.  I have eaten them at many people’s homes. In all fairness I never made them when I could still eat regular gluten filled white flour. Perhaps it is that I was able to just snag them off a cookie plate at someone’s holiday party.  Now, that is no long a possibility and I was craving a nut tassie. I started looking for a recipe and had some trouble with that; found a cherry one that was gf and thought I would combine it with the filing in my cookie book’s recipe.  Then I lost that location and had to search again.  Inept me….but then on food.com, there it was; a classic tassie recipe complete with cream cheese dough for the pie crust and a filling almost identical to the traditional filling. And it was gluten free for folks like me…eureka!

This weekend my family had a small pre-Christmas gathering and I whipped up a batch of these tassies Saturday morning.  After chilling the dough some I made a dozen.  My crust was very crumbly and with trepidation I started rolling a ball of the crumbs into one ball a bit over an inch in diameter. It held together in a ball. Then I dropped it in my mini muffin tin and used my finger to spread it out and up the sides.  It worked but I fear I used a bit more than specified for the dozen shells so I may not get my full two dozen tassies.  I will make the rest of them next weekend…reason being that gf cookies don’t keep as well as regular flour cookies so best not to bake a whole batch at once shot.  This way you have fresh cookies twice.  I keep the dough and filling in the fridge nice and cold and it will last up to a week or so.

Speaking of filling, I didn’t chop my nuts really fine; left some in chunks to give a bigger texture which I prefer. The filing is so simple; chop the nuts, then dump the sugar and eggs in a mixing bowl, add the softened butter and the vanilla and nuts; stir and it is ready to spoon into the little crust cups you just created.

Here is the link to the recipe I used: http://www.food.com/recipe/gluten-free-pecan-tassies-105371

They are easy to make and totally yummy to devour.  I find it takes me 2-3 bites to down one of these treat.  Happy baking folks!