Chocolate Pecan Tassies after Supper
Prep 30 minutes · Cook 25 minutes · Total 55 minutes · Yield 24 Cookies
For Chocolate Pecan Tassies after Supper, the counter starts with unsalted butter, oz cream cheese, and flour. Portion it for 24 Cookies.
Count on 30 minutes of prep, 25 minutes of cooking, about 55 minutes from the first measurement to the plate.
What goes in the bowl
For the Shells
- ½ cup unsalted butter
- 3 oz cream cheese
- 1 cup flour
For the Filing
- 1 egg
- ¾ cup dark brown sugar packed
- 1 tablespoon salted butter melted
- 1 teaspoon vanilla
- ½ cup chopped pecans plus 2 tablespoons (approximately) for sprinkling
- 2 tablespoons mini semi-sweet chocolate chips
How the cooking goes
Make the Shells
- Heat the oven to 350°F.
- Sieve flour into a medium sized bowl. Cut butter into small cubes and add to flour. Add the cream cheese and cut the butter and cheese into the flour with two knives or a pastry blender. Continue until the dough holds together. Since we aren’t adding any additional liquid, you’ll want to continue to blend way past the stage at which you would normally stop with a pie crust.
- Gather the crust into a ball and divide into 24 little pieces. You used a kitchen scale and a board scraper to speed up the task. Cooks have also done it by eyeballing it. If any piece is too small you can steal from a larger neighbor. The filling will leak out if the dough is too thin in the tins.
- Press each piece into one cup of a miniature muffin tin to create a little crust.
To make the Filling
- Mix egg, vanilla, sugar and butter together until no lumps remain; stir in pecans.
To assemble the Pecan Tassies
- Scatter a ¼ teaspoon (not rounded) of mini chips in the bottom of each shell. Pour the filling into each cup until the filling is just below the top rim of the shell.
- Scatter a few pecans on the top of each tassie.
- Oven-bake in preheated oven for 24-25 minutes.
- Allow it to cool in the pan completely before removing. Twist and lift to remove!
After it comes off the heat
Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.
If you want another plate from Cookies, open Apricot Kolacky Cookie (Kiffles) Baked Until the Edges Set and Fruitcake Cookies with Brandy Cream Cheese Frosting Whipped for Cakes.
