Pecan Tassies: Wedding Cookies
If I were standing at a wedding cookie table and was told I could only choose ONE cookie from all the varieties on the table…
every single time…. I would choose a Pecan Tassie.
That’s just me. Now I know my friend Mary would pick the Hershey Kiss Brownie Bite. Nick would pick the Chocolate Chip. My friend Wayne would go for the Carrot Cake Thumbprint. Jake would likely take the Peanut Butter Cup Cookie. Hubby – he always goes for the Apricot Kolache…. Always – anything apricot.
So this week, as I continue to bake cookies for the wedding cookie table, I made my faves, and I happily continue to bake.
If you could only pick one cookie from the cookie table, which would yours be?
Pecan Tassie Cookies
- Cookie Crust
- 1 cup butter, softened
- 6 oz. cream cheese, softened
- 2 cups flour
- Pecan Filling
- 1 1/2 cups brown sugar
- 2 tsp. vanilla
- 2 eggs
- 1 1/2 cups chopped pecans
Prepare cookie crust by blending cream cheese and butter. Stir in flour and work with your hands to form a ball of dough. Wrap tightly with plastic wrap and refrigerate for several hours or overnight.
When ready to bake, preheat oven to 325 degrees F.
Combine brown sugar, eggs, vanilla and chopped nuts. Scoop into mini tarts filling 1/2 to 3/4 full.
Bake 12-18 minutes – depending on your oven – until lightly browned.
Cool and gently remove from pans.
Cheers & Hugs,