The other day I was waiting in the eternally-long line at JoAnns and (of course) my toddler became impatient and quite loud. I grabbed the nearest colorful item and handed it to him. It happened to be this magazine.
I had no intention of buying it, and I really just thought he would want to look at the fun cover and then would soon become bored with it. Silly me. The first thing he did was to scrunch the cover right up and rip the edge. Great. So then into the cart it went. Twelve minutes later, I was the proud new owner of a cookie magazine.
As I flipped through it that afternoon, I found several (okay, about a dozen) recipes that I want to try. The first one on the list was Pecan Tassies.
When a recipe starts off with cream cheese and butter being whisked smooth, you know it’s got to be good!
To evenly scoop the crust dough into the mini muffin cups, I used my small scoop. It worked perfectly! I love this tool and use it all the time! Mine is the OXO Small Cookie Scoop. I highly recommend it, in fact I’m hoping Santa brings me the Medium & Large Cookie Scoops.
After scooping the dough in to the cups, I smooshed them down with my fingers. Here’s a tip I discovered (that the recipe does not mention): See the rough edges on the crusts below? Well, if you scoop out the dough and roll it into a ball and THEN press it into the mini muffin cup, the edges will be nice and smooth.
I used the same small scoop to fill the cups with the pecan filling.
Easy. Yummy. Made exactly 24 little tassies. They’re gone already.
You can find the recipe here!