Scottish Walnut Tassies
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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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Ingredients2 h servings 124 cals
Original recipe yields 72 servings (72 cookies)
- 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.
- 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.
Per Serving: 124 calories; 8.6 g fat; 10.5 g carbohydrates; 1.8 g protein; 27 mg cholesterol; 57 mg sodium. Full nutrition