|
Ingredients
Pastry
1 package (3-ounce) cream cheese,
softened
1 stick unsalted butter,
softened
1 cup unbleached flour
1/4 teaspoon
salt
Filling
1 large egg, beaten
3/4 cup packed
dark brown sugar
1/2 teaspoon vanilla
1/4 cup dark,
semi-sweet, or mini chocolate
chips
1/2 cup chopped pecans
1 tablespoon chopped
crystallized ginger
(optional)
Equipment
2 12-cup mini muffin pans, ungreased
|
|
![]()
By Nicki Dwyer •
Prop Styling by Kathy Curotto •
Photography by Eric Johnson •
Art Direction by Marcella Spanogle Hawley
Pecan-Chocolate Chip Tassies
Layer these pastries in a French Coffee Press and accompany the treats with a
bag of ground java.
1. Preheat oven to 400˚. Mash cream cheese, butter, flour, and salt
together in a medium-sized bowl with a fork until mixture holds together. Divide
pastry among 24 muffin cups. Using your fingers or pastry masher, press dough
into cups.
2. Combine filling ingredients in a small bowl. Divide
filling among the cups.
3. Bake for 15 minutes, or until pastry is
browned. Let cool on racks for 10 minutes. Carefully remove pastries with a
knife.
 Stumble It!
archive »
|
