My mom makes the very best pecan pie. The. very. best. It’s so delicious that I can only eat one bite (no kidding). That has always seemed wasteful to me. My dilemma was solved about 16 years ago when we were stationed in Japan and my dear friend, Liz (when you’re stationed overseas, your friends become like family and Liz’s family is part of my family now), gave me this cookie recipe for Pecan Tassies. Each one is a bite-sized (bite and a half, really) pecan pie and it’s a holiday favorite around my house.
3 oz cream cheese, softened 1/2 cup butter, softened
1 cup flour 1 egg
3/4 cup brown sugar 1 Tsp butter, softened
1 tsp vanilla 2/3 cup pecans, coarsely chopped
Blend cream cheese and butter together. Stir in flour and chill for 1 hour. Shape 2 dozen 1 inch balls; place in ungreased small muffin pans.
Press dough against the bottom and sides of the muffin cups (if you don’t have the fancy pressing tool, fingers work just as well).
Beat eggs and brown sugar, 1 Tbsp butter and vanilla together. Put 1/3 cup pecans into the tarts. Add the egg mixture and then top with the remaining pecans. Bake at 325 F for 25 minutes or until filling is set. Cool and remove from pans.
So pour yourself a glass of milk (or for those more grown up than I am, a cup of coffee) and enjoy my family’s Christmas tradition, Pecan Tassie Cookies.
What’s your favorite family cookie tradition? Here are some of my friends to share theirs.
Holly from The Coconut Head’s Survival Guide makes these Retro Sugar Cookies. Holly’s Grandma Charlotte passed at Christmas time when she was a baby. It was hard on her mom, so to honor Grandma Charlotte, Holly’s family makes her sugar cookies every year. These are “old-timey dough and an old-timey recipe” (Holly’s words) cookie.
Corinne from WonderMom Wannabe shared these wonderful Gingerbread cookies. She said her whole family loves Gingerbread cookies and these soft, delicious gingerbread cookie uses butterscotch pudding mix in place of the molasses and don’t require rolling out and cutting. Ooh, no rolling and no cutting are my favorite kind of cookie.
Cynthia at Feeding Big has just added this Cinnamon Chip Cranberry Oatmeal Cookie to her family’s list of favorite holiday cookies. She says, “They came out crisp on the edges and soft and chewy on the inside – just the way a cookie should. Since they have oatmeal in them, I think they are healthy. That is my story and I am sticking to it!” I don’t know about you, but healthy, soft and chewy, sounds like a keeper to me.