2000s Recipes + Menus
Pine Nut Tassies
Makes about 4 dozen cookies
- Active time: 1 1/4 hr
Total time: 3 hr (includes cooling)
These cookies are absolutely delicious made with regular butter, but they become downright amazing with Plugrá or Land O Lakes Ultra Creamy.
December 2003
INGREDIENTS:
For Shells:
- Ingredients for basic butter cookies
For Pine Nut Filling:
- 2/3 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 3/4 cups pine nuts (1/2 pound)
EQUIPMENT
-
2 nonstick mini-muffin pans, each with 12 (1 3/4-inch) cups
GARNISH:
-
confectioners sugar
INSTRUCTIONS:
Make Shells:
-
Follow recipe for basic butter cookies to make dough, then divide dough in half. Divide 1 half (keep remaining dough chilled, covered) into 24 pieces (about 1 1/2 teaspoons each) and form into 1-inch balls. Press each ball evenly onto bottom and up side of an ungreased mini-muffin cup to form a pastry shell (use a piece of plastic wrap to prevent dough from sticking to your fingers). Chill until ready to fill.
Make Filling:
-
Put oven rack in middle position and preheat oven to 375°F.
-
Whisk together brown sugar, butter, egg, vanilla, and salt until blended, then stir in pine nuts. Fill each pastry shell with about 2 teaspoons filling.
-
Bake tassies until filling is bubbling and pastry is golden brown, 12 to 15 minutes. Run a sharp thin knife around edge of each pastry, then transfer pan (with cookies) to a rack to cool 10 minutes. Remove tassies from pans and transfer to rack to cool completely. Make more tassies with remaining dough and filling.
Cooks’ Note
-
Tassies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
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