Grammys Southern Tossie Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Make the dough: Process pecans in a food processor until finely ground (you should have about 1/2 cup); set aside. Put mascarpone or cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together. Alternatively, stir together ingredients with a wooden spoon in a large bowl.
• Roll dough into eighteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.
• Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.
• Bake pecan tassies until crust begins to turn golden, about 20-22 minutes. Let cool completely in tins on wire rack. Unmold. Pecan tassies can be stored in single layers in airtight containers up to 3 days.

Steps:

• With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
• In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
• Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the dough: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until smooth and combined, 3 to 5 minutes. Mix in the flour until just combined. Chill the dough in the refrigerator for 2 hours.
• When the dough is cold and firm, portion it into 2 dozen balls. Add each ball to a tassie pan or a mini muffin pan and, using a tamper dipped in flour, press the dough so that it forms a cup. Refrigerate the dough cups for 30 minutes.
• To make the filling, cream the egg, brown sugar, butter, vanilla, allspice, nutmeg and salt in a large bowl with an electric mixer until smooth, 2 to 3 minutes. Transfer the filling to a liquid measuring cup for easy pouring.
• Sprinkle the pecans amongst the refrigerated dough cups. Pour the filling evenly over the pecans.
• Place over indirect heat and bake at 350 degrees F until golden brown and bubbly, 20 to 25 minutes. Cool completely before lightly dusting with confectioners' sugar. Enjoy!
• (Alternatively, you can bake the pecan tassies in a 350 degrees F oven for 20 to 25 minutes.)

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

Steps:

• Preheat oven to 325F.
• Pastry:.
• Cream together cream cheese and butter.
• Blend in flour.
• Shape into small balls. In miniature cupcake pan press dough on bottom and sides.
• Filling:.
• Beat togehter eggs, sugar, butter, vanilla and salt until smooth.
• Take 3/4 Cup of nuts and divide into pastry lined cups.
• Add egg mixture on top of nuts in pastry shells.
• Top each with the remaining 3/4 Cup of nuts.
• Bake 25-30 Minutes.

Steps:

• Sift together flour, cocoa powder, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
• Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Make the crust: Heat oven to 350 degrees. In a large bowl, either by hand or with an electric mixer, beat together butter, cream cheese, sugar and salt until creamy. Beat in the flour just until combined and the dough begins to come together. Portion the dough into 24 1-inch balls (about a scant tablespoon each). Press each ball into a cup of a nonstick mini-muffin pan, spreading evenly over the bottom and 3/4 of the way up the sides, slightly higher if the cups are on the shallow side.
• Make the filling and bake: In a medium bowl, whisk together all of the filling ingredients. Add a heaping teaspoon of the filling to create a small mound in each cup, making sure to distribute the pecans evenly by stirring the filling every few scoops. Bake until the filling is set and the crust is golden brown, 20 to 25 minutes. Transfer to a wire rack to cool for 10 minutes, then remove the tassies from the tin to cool completely.