Pecan Tassies: Wedding Cookies

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

Ingredients:

  • 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

Directions:

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.

Divide dough into 48 balls and place into mini muffin pans.  Press balls in with Mini Tart Shaper (the most genius baking invention ever!) to form shell for filling.

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.

Enjoy!

Cheers & Hugs,
Jodi

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies.

The wedding cookie table baking continues with another classic.

Most everyone loves a little cookie cup with a Reese’s Peanut Butter Cup in it – right?

So many wonderful little treats you can bake in mini muffin pans!

Peanut Butter Cup Cookies

Ingredients:

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 tsp. vanilla extract
  • 4 Tbsp. milk or half & half
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 3 1/2 cups all-purpose flour
  • 70-80 miniature Reese’s Peanut Butter Cups

Directions:

Preheat oven to 375 degrees F.

Cream together butter, sugars, and peanut butter until light and fluffy.  Beat in eggs, vanilla, and milk.  Mix in salt and baking soda, and finally flour just until incorporated.

Roll dough into 1 inch balls and place in ungreased nonstick mini muffin pan.  Bake 7-8 minutes.

Remove from oven, and immediately press a miniature Reese’s peanut butter cup into each ball.  Cool  and carefully remove from pan.

Enjoy!

Cheers & Hugs,
Jodi