For the last day of our virtual cookie exchange, I thought I would end right back where I began – with Tassies. Remember this post about the Pecan Tassies?
These were the first cookie that I tried from the BH&G 100 Best Cookies magazine. Well, also found in this same magazine are a variation of these called Fudge Brownie Tassies (follow link & scroll down for recipe).
I’m sorry little pecan tassie. Your big sister just showed up, and she’s pretty popular with just about everyone. Maybe it’s her fancy chocolate-brown party dress. Maybe it’s the perfect little almond hat she wore. No one knows for sure.
You’re both just the right size, one-bite goodness. But if I have to choose between this…
I’m going to choose your big sister every time. Don’t worry, pecan tassie. I learned a lot from you. But now I need more from my tassies. Like a hidden nut inside of chewy brownie filling.
And a creamy, buttery frosting to finish it off. Hello gorgeous.
(The recipe on the BH&G website doesn’t include the chocolate butter frosting, so I’ll add it here for you!)
Chocolate Butter Frosting
In a bowl beat 2 Tablespoons softened butter with an electric mixer on medium to high speed until smooth. Beat in 2 Tablespoons unsweetened cocoa powder. Gradually add 1/4 cup powdered sugar, beating well. Beat in 1 Tablespoon milk and 1/2 tsp vanilla. Gradually add 1 1/4 cups additional powdered sugar, beating well. Beat in enough additional milk, 1 tsp at a time to make a frosting of piping consistency.
After tassies are cool, pipe or spoon Chocolate Butter Frosting onto tassies. If desired, place additional nuts onto the frosting.