PECAN TASSIES, BARB (AND OTHER FILLINGS)

Pecan Tassies, Barb (and other fillings) image

Provided by Megan Stewart

Categories Cookies

Number Of Ingredients 31

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DOUGH
1/2 c butter, softened
3 oz cream cheese, softened
1 c flour
PECAN FILLING
1 egg
3/4 c brown sugar, firmly packed
1 Tbsp melted butter
1 tsp vanilla
1/2 c chopped pecans
CRANBERRY NUT FILLING
1 egg
3/4 c brown sugar, firmly packed
1 Tbsp melted butter
1 tsp vanilla
1/3 c finely chopped fresh cranberries
3 Tbsp chopped walnuts
BROWNIE NUT FILLING
1/2 c semisweet chocolate chips
2 Tbsp butter
1/3 c sugar
1 beaten egg
1 tsp vanilla
whole peanut or filbert per pastry
PEANUT BUTTER CHIP FILLING (FROM ANOTHER RECIPE)
1/2 c sugar
1 egg, slightly beaten
2 Tbsp butter, melted
1/4 tsp lemon juice (i might omit)
1/4 tsp vanilla (i would double instead of using lemon juice)
1 c peanut butter chips, chopped

Steps:

1. Beat butter and cream cheese. Stir in flour. Cover and chill 1 hour until dough is easy to handle. Shape into 1" balls. Press into bottom and up sides of ungreased mini muffin cups (1 3/4"). Fill each muffin cup with 1 ROUNDED TSP of desired filling. Bake at 325 degrees 25-30 min or until done. Cool slightly in pan. Remove. Cool completely.
2. Pecan Filling: Beat together egg, brown sugar, butter and vanilla. Stir in pecans.
3. Cranberry Nut Filling: Beat together egg, brown sugar, butter and vanilla. Stir in cranberries and walnuts.
4. Brownie Nut Filling: In small saucepan, heat and stir chips and butter over low heat until melted. Remove from heat. Stir in sugar, egg, and vanilla. Place one whole nut inside each pastry shell. Top with 1 rounded tsp chocolate mixture.
5. Peanut Butter Chip Filling: Combine sugar, egg, melted butter, lemon juice and vanilla in med bowl, stir smooth. Add chopped peanut butter chips. NOTE: this recipe calls for the dough to be filled 3/4 full, and baked at 350 degrees 20-25 min. Test on our recipe to see if you can do at the same temp as our recipe with our dough.