Pecan Tassie Bars Recipes

Steps:

• In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

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:

• 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.

Steps:

• Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
• In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
• Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. In another bowl, mix flour, ground almonds and cinnamon; gradually beat into creamed mixture., Press 2 cups dough onto bottom of a greased 13x9-in. baking pan. Spread with preserves to within 1/2 in. of edges. Crumble remaining dough over preserves., Bake until lightly browned, 35-40 minutes. Cool completely in pan on a wire rack. If desired, sprinkle with confectioners' sugar. Cut into bars.

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 the oven to 350 degrees F.
• Line a 9-by-13-inch baking pan with foil, leaving 2 inches of overhang to use as handles to remove the bars at the end of baking.
• Whisk together the flour, salt, and baking powder in a small bowl. Cream together the butter and light-brown sugar, using a hand mixer, in a separate, large bowl, until light and fluffy. Beat in the vanilla. Gradually pour in the dry mixture, and beat until the dough looks like coarse, pea-sized lumps. Use your hands to form the dough into a ball, then transfer it to your prepared baking pan and press down evenly to fill the pan. Bake for 20 minutes, or until lightly golden.
• To make the filling: Combine the brown sugar, corn syrup, flour, bourbon, vanilla, salt, eggs, pecans, and chocolate chips in a large bowl. Remove the hot half-baked dough from the oven, and spread the filling over the crust. Return the pan to the oven, and bake for another 25 minutes, or until the top is puffed and brown and cracks begin to form (like a pecan-pie topping). Let cool for 45 minutes before slicing into squares.