I first tasted these delightful little bites years ago when my aunt brought them a family gathering. It was one of the very first recipes I collected on my own and it”s been a holiday tradition ever since!
They are actually miniature pecan pies, although we have made them with many different kinds of nuts over the years.
These are easy to make and freeze well – perfect for holiday entertaining!
Christmas Tea Tassies
1 – 3 ounce package of cream cheese
1/2 cup butter or margarine
1 cup flour
3/4 cup brown sugar
1 tablespoon butter or margarine
1 teaspoon vanilla
1/2 cup coarsely chopped nuts (pecans or walnuts are my personal favorites)
Crust: Soften cream cheese and butter at room temperature, then work with a fork blending in the flour. Chill slightly.
Form into small balls and press into mini muffin tins (1 3/4 inch) Press around the sides and bottom.
Filling: Beat eggs, sugar, butter, vanilla and salt. Add nuts. Pour the filling into the shells (about 1/2 teaspoon per shell).
Bake at 325 degrees for about 25 minutes.
Makes about 2 dozen.
I’m linking this up to The Grocery Cart Challenge Recipe Swap!
I’m nuts about nuts.
This was not something that I was born with. When I was growing up the only nuts in our home were the peanuts in our Christmas bags from Santa Claus and the black walnuts that we got free from grandpa and grandma.
Peanuts I like, black walnuts are another story.
I remember well my first English walnut. So mild and delicious! Then I was introduced to pecans and almonds and even cashews! I was in love! There was an entire nutty world out there for me to discover!
This recipe includes both of my favorites – chocolate and nuts!
Chocolate Fudge Pecan Pie Bars
2 2/3 cups flour
1 1/4 cups brown sugar, packed
1 cup butter or margarine
1 cup corn syrup
4 ounces unsweetened chocolate (melted)
2 teaspoons vanilla
1/2 teaspoon salt
2 cups coarsely chopped pecans
Mix together the flour with 1/4 cup of brown sugar. Using a pastry blender or 2 knives in a scissors motion, cut in butter until the mixture has the texture of coarse crumbs.
Press into the bottom of a greased 15 x 10 inch jelly roll pan. Bake at 350 degrees for 1 to 15 minutes.
In a separate bowl beat eggs, corn syrup, 1 cup brown sugar, melted chocolate, vanilla and salt.
Stir in the nuts and pour the mixture over the warm crust.
Bake another 20-25 minutes or until the filling is set. Cool completely.
I didn’t have pecans, but substituted a mixture of walnuts and almonds.