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Full Online Book HomeLearning KitchenCookies - Tart Cookies Pecan Or Pumpkin Mini Tarts
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Cookies - Tart Cookies Pecan Or Pumpkin Mini Tarts Post by :PhilG Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1495

Click below to download : Cookies - Tart Cookies Pecan Or Pumpkin Mini Tarts (Format : PDF)

Cookies - Tart Cookies Pecan Or Pumpkin Mini Tarts

1/2 Cup butter , softened
1 (3-ounce) package cream cheese, softened
1 Egg
3/4 Cup dark brown sugar, firmly packed
1 Tablespoon butter, softened
1/2 Cup coarsely chopped pecans


PASTRY:
In a mixing bowl beat the 1/2 Cup butter and cream cheese until combined.

Stir in the flour.

Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1 3/4 inch muffin cups.


PECAN FILLING:

In a mixing bowl beat egg, brown sugar, and the 1 tablespoon melted butter until combined.

Stir in pecans.

Spoon about 1 heaping teaspoon of filling into each pastry-lined muffin cup.

Bake in a 325 degree oven about 30 minutes or until pastry is golden and filling is puffed.

Cool slightly in pan.

Carefully transfer to a wire rack; cool completely.

Makes 24 cookies.



PUMPKIN MINI TARTS:

Prepare as above, except, instead of pecan filling, beat together 1 egg, 1/2 cup canned pumpkin, 1/4 cup granulated sugar, 1/4 cup milk, and 1 teaspoon pumpkin pie spice.

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Pastry: 6 ounces cream cheese 1 cup butter 2 cups flour Filling: 2 eggs 1 1/2 cups brown sugar packed 4 tablespoons butter 2 teaspoons vanilla extract 1 1/2 cups chopped pecans Combine first three ingredients and refrigerate for at least 1 hour. (Dough can be made one day ahead). Preheat oven to 325° F.Combine filling ingredients in saucepan. Heat thoroughly on low flame.Shape dough into small balls and press into miniature muffin tins forming a shell. Fill and bake at 325 degrees for 25 to 30 minutes. Makes 48 Note: I discovered recently if I spray pans with non-stick spray,
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Basic dough recipe: 36 tarts 90 tarts 1/3 c butter or marg 1 1/3 cups butter or marg 3 oz pkg cream cheese 8 oz pkg cream cheese 1 cup flour 2 2/3 cup flour Soften butter and cream cheese. Mix well. Add flour, mix into soft dough. Chill an hour or overnight. Place walnut sized ball of dough into ungreased mini-muffin tins. Press each ball of dough to fit it in. I use a wooden tartshaper, but fingers work great, too. Pecan Tassie Filling (fills about 30) 1 tsp melted butter 1 tsp vanilla 3/4 cup brown sugar 1 1/2
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