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Full Online Book HomeLearning KitchenCookies - Tartlets - Pecan Tassies By Cadeb
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Cookies - Tartlets -  Pecan Tassies By Cadeb Post by :timeclockpro Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1953

Click below to download : Cookies - Tartlets - Pecan Tassies By Cadeb (Format : PDF)

Cookies - Tartlets - Pecan Tassies By Cadeb

1/2 C. margarine
3 oz. cream cheese
1 C. flour

Let margarine and cream cheese soften to room temperature. Mix together. Add flour and mix to form a soft dough. Chill at least 1 hour or overnight.

Form the dough into 30 walnut-size balls. Place each ball of dough in a mini-muffin cup. Press the dough up the sides to shape tarts.

Pierce the shells with a fork and bake empty at 450ºF for 10 to 12 minutes. **or, use one of the following fillings and bake as directed.

Pecan Tassies

2 T. melted butter
3/4 C. brown sugar
1 egg
1 1/2 C. chopped pecans
1 tsp. vanilla extract

Mix all the ingredients until well blended. Fill each unbaked tart shell. Bake at 350ºF for 15 to 20 minutes. Dust tops with confectioners' sugar when cool.
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Cookies - Tartlets -  Reese's Double Chip Tassies Cookies - Tartlets - Reese's Double Chip Tassies

Cookies - Tartlets -  Reese's Double Chip Tassies
3/4 cup butter, softened 1 (3 ounce) package cream cheese, softened 1-1/2 cups all-purpose flour 3/4 cup sugar, divided 1 egg, slightly beaten 2 tablespoons butter or margarine, melted 1/4 teaspoon lemon juice 1/4 teaspoon vanilla extract 1 (11 ounce) package REESE'S® Peanut Butter and Milk Chocolate Chips, divided 2 teaspoons shortening (do not use butter, margarine, spread or oil) Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended. Cover; refrigerate about one hour or until dough is firm. Shape dough into 1-inch balls; press each ball onto bottom and

Cookies - Tartlets -  Pecan Tarts Cookies - Tartlets - Pecan Tarts

Cookies - Tartlets -  Pecan Tarts
1/4 pound margarine 3 ounces cream cheese 1 cup all-purpose flour 2 eggs 1 1/2 cups light brown sugar 2 tablespoons butter -- melted dash salt 1/2 teaspoon vanilla 1/2 cup pecans -- chopped For pastry: Cream margarine and cream cheese; add flour and mix. Make into 24 balls and put in tart pans; flatten out to fit cups. (This can be doubled easily). For filling: Break eggs; do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill tart cups half full and bake at 350 F. for 30 minutes until delicately browned. Cool 5 minutes; remove