I like pecans, tassies and chocolate – this had to be the recipe for me! Better yet, I didn’t have to make them in one session – I made the dough and refrigerated it overnight. The next morning, when I had time, I shaped them in the pan and froze them. Later, I quickly mixed up the filling while I preheated the oven, and filled and baked them. Use one of those wooden “tampers” for these if you have it – it’s much easier!
This recipe is from Southern Living Christmas vol. 2. Our oldest sister, Kay, who lived in Texas for most of her married life, was a great fan of Southern Living, cooking and baking her way through most of their cookbooks, and she converted Myrna and me into Southern Living fans too. I know if I want to find a recipe for a dish I enjoyed while living in Texas or Georgia, I can find the recipe in at least one of the Southern Living cookbooks I have.
Chocolate Pecan Tassies
1/3 cup Butter -- softened
3 ounces Cream Cheese -- softened
3/4 cup + 1 tablespoon Flour, All-purpose
3 tablespoons Cocoa
2 1/2 tablespoons Powdered Sugar
2 large Eggs -- lightly beaten
2/3 cup Sugar
1/3 cup Light Corn Syrup
2 2/3 tablespoons Butter -- melted
1/4 teaspoon Vanilla Extract
1/4 cup Pecans -- finely chopped
1/3 cup Semi-sweet Mini Chocolate Chips
· Beat butter and cream cheese at medium speed until creamy. Combine flour, cocoa, and powdered sugar; stir well. Gradually add flour mixture to creamed mixture, beating well. Wrap dough in waxed paper and chill 2 hours or freeze until later.
· Divide dough into balls, (I used a size 100 scoop), place in lightly greased 1 3/4" miniature muffin pans, shaping dough to make shells. Prick bottom of each shell with a fork: cover and chill at least 1 hour, or freeze at this stage until ready to bake.
· Combine first 5 ingredients in a large bowl, stir well. Add the pecans and mini-morsels; stir well.
· Pour mixture into pastry shells, bake at 350° for 30 minutes until set. Let cool 5 minutes in pans, let cool completely on wire racks.
Yield: "24 each"
2010 Cost: $2.19 or 10¢ each