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A delicious holiday cookie dessert! These little delights are also called tassies, which comes from the archaic Scottish for cups. A perfect little bite of holiday flavor – crunchy and sticky and sweet, with a mild buttery crust. These little beauties are relatively easy to make, look wonderfully impressive, travel well, and freeze beautifully.

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Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
1 hr 10 mins
total:
2 hrs
Servings:
72
Yield:
72 cookies
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Pastry:
Filling:

Directions

Instructions Checklist
  • Combine 1 1/2 cup softened butter and cream cheese in a large bowl; beat with an electric mixer until creamy. Beat in flour until dough comes together. Wrap dough with plastic wrap and refrigerate until firm, about 1 hour.

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  • Preheat oven to 325 degrees F (165 degrees C). Spray three 24-cup mini muffin tins with cooking spray.

  • Combine brown sugar, eggs, 1/4 cup melted butter, vanilla extract, and salt in a large bowl to make filling; beat with an electric mixer until smooth.

  • Shape chilled dough into 1-inch balls. Press 1 ball of dough over the bottom and up the sides of each muffin cup. Spoon 1 teaspoon walnuts over the dough. Drop 1 teaspoonful of the filling on top.

  • Bake in the preheated oven until the crust begins to turn golden and the filling is bubbling slightly, 25 to 30 minutes. Cool for 10 minutes before serving.

Cook's Note:

Substitute pecans for the walnuts if preferred.

Nutrition Facts

124 calories; protein 1.8g; carbohydrates 10.5g; fat 8.6g; cholesterol 27.4mg; sodium 56.9mg. Full Nutrition
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