Wednesday, September 26, 2012
Pumpkin Pecan Tassies
Everybody has had the pecan tassies, those little miniature pecan pie like treats, right? I love them. I also love pumpkin pie, so when I came across this recipe the other day, that used a pumpkin filling along with toasted pecans, I thought why not? I'd give them a try. It was a wonderfully cool day--a day that felt like fall, and what is fall without the taste of pumpkin? Well, in my book anyway.
The recipe, which I found in a Taste of Home Cookie Collection cookbook, said that the extra steps were well worth the effort. I didn't think there were that many extra steps. It was an easy recipe for me to make. Funny how we all have different perspectives, isn't it. And--this never happens to me---the recipe came out exact. 24 balls of dough and the exact amount of filling. I usually have too much of one, or not enough of the other.
I think if you like pumpkin and pecan pie and a little butter rum flavor (did I mention the rum extract? YUM!), you will love these little cookies. I did.
I ate them when I made them, and I ate some the next morning for breakfast with my coffee. They are so good!
Pumpkin Pecan Tassies
1/2 cup butter, softened
1 3oz package cream cheese, softened
1 cup all-purpose flour
3/4 cup packed brown sugar, divided
1/4 cup canned pumpkin
4 tsp plus 1 tbsp butter, melted--divided
1 egg yolk
1 tbls half and half
1 tsp vanilla
1/4 tsp run extract
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/3 cup chopped pecans
In a small mixing bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers press onto the bottom and up the sides of a greased mini muffin cup pan. Bake at 325 for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 tsp butter, egg yolk, half and half, extracts, cinnamon and nutmeg. Spoon into warm cups.
Combine the pecans and remaining brown sugar and butter; sprinkle over filling.
Bake 23-27 minutes longer or until set and edges are golden brown.
Cool for 10 minutes before removing to wire racks.
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