by Donna Cain
Pecan Tassies served for tea at our beautiful bed and breakfast, Brewster by the Sea!
We have many family recipes, and I always love telling the story where they originated from. These Tassies are extra special and my mom (AKA Nanna) always use to make them for the holidays. It was a special treat and my father would always say that they reminded him of a perfect one bite pecan pie. When we purchased Brewster by the Sea 12 years ago my mom moved in with us and started making our afternoon teas. I was tickled when she started making these Tassies regularly as I always thought they were special. I remembered watching her make them and thinking- boy they are really hard to make…..I could never make them as perfect as she.
Well sadly my mom is no longer with us, and I have taken over the responsibility of cookie making. I must say that my little pecan tassies come out well every time and I love watching guest’s expression when they enjoy them with their afternoon tea.
I thought it appropriate to share this recipe with our readers in honor of my dear mom, Nanna!
6 ounces cream cheese, softened
1 cup unsalted butter, softened
2 cups flour, all purpose
Mix together the cream cheese, butter and flour. Mix well and chill in the frig for several hours.
2 large eggs, beaten
2 cups brown sugar
2 Tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 1/2 cups pecans, chopped
Mix together everything but the pecans. Mix well and add the chopped pecans.
Preheat the oven to 350
Roll the chilled dough into small balls and press into tea cake tins with the top of the pastry coming just over the tins edge. Fill the tastes 1/2 full with the filling. Bake for 30 minutes.
Recipe makes about 16 tastes. We usually double the recipe and freeze half.
Exhaling on Cape Cod and feeling blessed to live in such a beautiful area.