A twist on the normal pecan model, these maple walnut tassies are little bites of texture paradise. Delicate cream cheese cookie dough cradles a candy maple-brown sugar walnut filling, and a snowy dusting of confectioners’ sugar is all of the ornament they must be prepared for his or her vacation cookie tray debut. You received’t be capable of cease at only one, so it’s a great factor the recipe makes 4 dozen!

“However Sally,” it’s possible you’ll be considering, “I believed this was Sally’s COOKIE Palooza, and these appear like mini pecan pies! Have you ever lastly run out of cookie recipe concepts?” Good query, expensive reader! So let’s start with:

What Are Tassies?

The phrase “tassie,” I be taught, comes from the Scottish slang for a small cup, which in flip originated from the French phrase for cup, tasse. Baked in a mini muffin pan, these cute cookie cups are produced from a mushy cream cheese cookie dough, and might maintain actually any filling you’d like, although pecan tassies appear to be the commonest. I even have a recipe for these in my ebook Sally’s Cookie Dependancy, which is the place I began from when growing this new recipe.

(And, for the file, I’ll by no means run out of cookie recipe concepts.)

Right here’s Why You’ll Love Them:

• Delicate, crispy, creamy, nutty, and candy multi functional
• Not like making mini pies, there’s no rolling out pie dough, slicing circles, and re-rolling
• Recipe makes loads!
• They freeze nicely so you can also make them forward
• A lot texture and taste in a single cute little cup

Begin With the 5-Ingredient Dough

The dough is produced from simply 5 substances, and comes collectively simply in a meals processor. For those who don’t have a meals processor, you may definitely use a mixer.

1. Flour: All-purpose flour is the bottom of this dough.
2. Sugar: There’s only one/4 cup of sugar within the dough, as a lot of the sweetness in these cookies comes from the maple brown sugar filling.
3. Salt: Taste enhancer.
4. Cream Cheese: Cream cheese makes the dough additional mushy and creamy, which I really like in so many cookie recipes, like apricot cream cheese thumbprints and cream cheese sugar cookies. Let the cream cheese soften to room temperature earlier than you make the dough.
5. Butter: Be sure to’re utilizing room-temperature butter so it combines simply and utterly with the cream cheese. My cookbook model makes use of chilly butter, and that’s fantastic too, however I discovered this model produces a softer dough cup.

The dough is much like the dough I take advantage of for rugelach cookies, although that dough is flakier and crisp identical to pie crust. Right here the dough is mushy and tender, virtually like a lightly-sweetened cookie.

Place the substances within the bowl of your meals processor and switch it on. Watch as every part combines right into a mushy and thick dough on the push of a button:

Divide the dough in half, and flatten every half right into a disc. Wrap every disc in plastic wrap, and refrigerate for no less than 2 hours. (This is similar method I like to recommend getting ready cut-out cookie dough in learn how to freeze cookie dough.)

The way to Form Tassies

Take away one chilled disc of dough from the fridge—one disc is sufficient for one 24-cup mini muffin pan.

Pinch off a bit of dough, a few scant Tablespoon, or 18g, in measurement. Roll right into a ball and place in a greased mini muffin pan. Press your thumb down into the dough ball to create a deep indent, and form the dough up the perimeters of the muffin cup, to create the shell.

When you’ve formed the dough cups, place the pan within the fridge to maintain the dough chilly when you make the filling.

TIP: When you’ve got two mini muffin pans, you’ll be able to go forward and form the second disc of dough into tassie shells, however in case you solely have one pan, go away the second dough disc within the fridge till after you’ve baked the primary batch and your pan is offered.

Make the Maple Walnut Filling

The filling is as straightforward because the dough, and also you want only a mixing bowl and a whisk to make it:

• Eggs: Eggs bind the substances collectively and set the filling.
• Brown Sugar: Molasses-spiked brown sugar is the principle sweetener in these maple walnut tassies.
• Maple Syrup: You need that true maple taste, so use pure maple syrup right here, not “pancake syrup.”
• Melted Butter: Provides only a contact of richness, and taste.
• Vanilla, Salt, & Cinnamon: Taste-enhancing trio.
• Walnuts: Chop them fairly finely, so you’ll be able to match extra nuts in every tiny tasse!

One addition I examined and actually favored after I took the above picture, was a contact of maple extract. When you’ve got it, go forward and add some. You’ll love that additional maple taste. You’ll find it within the baking aisle of most grocery shops, or on-line.

Whisk all of the filling substances collectively. Straightforward peasy!

Take away the pan(s) of formed tassie shells from the fridge. Use a teaspoon to spoon the filling into every cookie cup. The quantity you’ll be able to slot in every cup actually will depend on how deep you indent the dough, so you’ll have some filling leftover:

The maple walnut tassies bake in about 18–22 minutes. Whenever you’re able to serve them, costume them up with a dusting of confectioners’ sugar. This little snow flurry is non-compulsory, however makes for a candy and delightful crowning glory.

The crisp sugared edges, the mushy and creamy dough, the crunchy nutty filling… they appear so harmless, however they’ll most likely be one of the crucial distractingly scrumptious cookies on the vacation cookie tray!

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