INGREDIENTS
Pastry Cups
4 oz full fat cream cheese
(half an 8-ounce block)
8 Tbsp or 1 stick of
unsalted butter, cubed
1 cup all-purpose flour
Filling
1 large egg
½ cup brown sugar
½ tsp pure vanilla essence
Pinch salt
1 Tbsp unsalted butter, melted
½ cup pecans, chopped
PREPARATION
Preheat oven to 350 degrees.
Crust: Place the flour into an electric mixer and add the butter.
Mix until mixture resembles bread crumbs. Add the cream cheese
and mix until well blended. Mix until dough comes together.
Press to form a dough ball with your hands. Wrap the dough in
plastic wrap and place in fridge while you make the filling.
Filling: Whisk together the egg, brown sugar, vanilla, salt and
melted butter in a small bowl. Stir in half the pecans.
Pinch off pieces of the dough and roll them into 1-inch
balls. Press them into the bottom and up the sides of an of an
ungreased mini-muffin tin.
Spoon about 1½ teaspoons of filling into each muffin cup and sprinkle remaining
pecans on top.
Bake until crust is golden, about 20 minutes. Let the tassies cool in the tin on wire
rack. Pecan tassies can be stored in single layers in airtight containers for up to five days.
INGREDIENTS
½ cup shortening or
butter
½ cup granulated
sugar
½ cup brown sugar
½ cup crunchy
peanut butter
1 large egg
1 ¼ cups all-purpose
flour
½ tsp baking
powder
¼ tsp baking soda
¼ tsp salt
PREPARATION
Preheat the oven to 375 degrees. Line
a baking sheet with parchment paper.
In a large bowl, cream butter, granu-lated
sugar, brown sugar and peanut
butter until light and fluffy. Stir in egg,
flour, baking powder, baking soda and
salt.
Using your hands, roll the dough by
the teaspoonful into 1-inch balls; place
the balls onto the prepared baking sheets
spaced about 2 inches apart. Flatten each
ball into a crisscross pattern with a fork
that has been dipped in water.
Bake for 10 to 12 minutes or until the
cookies are golden. Remove from oven
and cool on wire cooling racks.
COLLEEN THOMPSON
77
savor
COLLEEN THOMPSON
www.wrightsvillebeachmagazine.com WBM