For 24 chocolate cherry tassies you will need:
cup butter, softened
package (3 oz) cream cheese, softened
cup all-purpose flour
cup miniature semisweet chocolate chips
large maraschino cherries, drained
- Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
- In medium bowl, beat butter and cream cheese with electric mixer on medium speed until well mixed. On low speed, beat in flour and salt until dough forms.
- Shape dough into 24 (1 1/4-inch) balls. Press in bottoms and up sides of muffin cups. Fill each cup with about 2 teaspoons chocolate chips. Top each with a cherry.
- Bake 13 to 16 minutes or until edges of cups are golden brown. Cool 10 minutes. Remove from muffin cups to cooling rack; cool completely.
For the 24 Pecan Pie Tassies you will use the same recipe for the crust you used for the Chocolate Cherry Tassies.
Then for the filling you will need:
|1.||Preheat oven to 350 degrees F (175 degrees C).|
|2.||In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into tassie shells, (there will probably be a little left over). Bake for 10-15 minutes, eyeball them, they may need a little longer.|
A little thing that I learned when making the pastry shells is to put your dough between some parchment paper then roll it out, that way it does not stick!! Once they are done let them cool before packaging them for gifts, or put them out for everyone to enjoy!! They do go fast so as a little FYI you might want to make more than just one tray of each!!!! Happy holidays everyone and I would love to see any recipes you might have that I can add to our Haber Cookie tins this year!! Please share in a comment below!!!!!!!!