National Cookie Day – Pecan Tassies

Today, FoodSided readers is National Cookie Day.  I don’t know about you but when Thanksgiving hits and the following month that also comes with it, it seems that almost everyday is cookie day, or at least a day that one is making cookies to get ready for the holidays that are coming up.  I know my family has always made a bunch of different cookies for the holiday season.

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One of my favorite recipes to make and eat I might add is a pecan tassie cookie.  This is the basic recipe of a pecan pie and downsized into a cookie size.  Using either phyllo cups as the crust or making your own crust is one of the fun parts to decide on.

Because of time restraints, I currently use the Phyllo cups method for the cookies but I will provide you with a recipe for the dough in case you want to go all out and make it from scratch.

Ingredients:

"For the Dough:1 cup unsalted butter6 ounces cream cheese2 cups all-purpose flourFor the Filling:1½ cups light brown sugar1 cup chopped pecans, plus more for sprinkling on top2 eggs2 tablespoons unsalted butter, melted½ teaspoon vanilla extract"

"Directions:"

"1. Preheat the oven to 350 degrees F. Prepare mini muffin pans by greasing cups if it is not a nonstick pan; set aside.2. To make the dough, beat together the butter, cream cheese and flour on low speed of a stand or hand mixer until all of the flour is incorporated. Divide the dough into 48 pieces and roll into balls. Place on a plate or in a zip-top bag and refrigerate for about an hour.3. Either press the dough balls into the muffin cups and up the sides, or flatten the balls slightly with your palm and use a rolling pin to roll into a disk about 2-3 inches in diameter (a little larger than the size of the muffin cup opening) and place into the muffin cups.4. To make the filling, mix together the brown sugar, chopped pecans, eggs, melted butter and vanilla extra with a spoon and then evenly divide it between the dough-lined mini muffin cups. Top each with some additional chopped pecans.5. Bake for 20 to 25 minutes or until the tops are set. Cool for a few minutes in the muffin cups and then remove to a cooling rack to cool completely. The tassies can be stored in an airtight container at room temperature."

Recipe was taken from Browneyedbaker.com