Tassies all start out with the same dough
Pecan Tassies and Raspberry Almond Tassies
1/2 cup butter (1 stick)
3 ounces of cream cheese
1 cup of flour
Mix butter and cream cheese until smooth. Add flour. Blend well. Turn dough out onto plastic wrap, seal well. Chill at least 2 hours or overnight. Once the dough has chilled, use the medium scoop to scoop out tablespoon size balls of dough. Place the dough balls round side up in lightly greased (just a small spray of Pam) tassie pans.
The little wooden tool in the flour bowl is a tassie tamper. This tool makes these cookies SO much easier. For me it went from an all day cookie to a cookie I can make in the morning. Use the lightly floured tassie tamper to make the dough balls into cups of dough. (Tassie Tampers are available from Pampered Chef, if you do not know a Pampered Chef consultant, find one for this tool. Trust me on this. It is a miracle tool.)
Then make the fillings. There are so many fillings you can try! I also put my mince in this dough.
Raspberry Almond Filling
1 large egg
1/2 cup sugar
1/2 cup almond paste (use the kind in a can, not the tube, the tube is too sweet for baking)
1/4 cup raspberry jam
Crumble up the almond paste a little bit. In the bowl of an electric mixer blend almond paste and sugar. Blend in egg.
Add 1/2 teaspoon (no more! it won't make them better and it will make them overflow and stick to the pan) of raspberry jam to each dough cup. Spoon 1 to 1 1/2 teaspoons of the almond mixture over the jam. Sprinkle with some of the sliced almonds
Bake in a 325 degree oven for 25 to 30 minutes. (I accidentally left the oven at 350 and it was just fine too)
Each dough/filling recipe makes 24 tassies
Pecan Filled Tassies
1 tablespoon melted butter
1 large egg
3/4 cup brown sugar
1/2 teaspoon vanilla
1 cup shopped pecans
Mix all filling ingredients in a bowl. Fill each dough cup with about 1 tablespoon of filling. Do not overfill or it will be difficult to get out of the pan.
Bake at 350 for 18 to 20 minutes. Each dough/filling recipe makes 24 tassies.