Tea Time Tassies

Where I used to live, I had a neighbor named Olive who is arguably one of the most skilled bakers I have ever met.  Before moving away, I was lucky enough to score some of her best cookie and cake recipes, many of which have become staples in my house.  There is a bounty of recipes available online for this tried and true classic, but everyone who has tasted this version gives it rave reviews.


Mix together as for a pie crust…

1/2 pound butter

6 oz. cream cheese

2 cups flour

Nut filling – combine all the following ingredients…

1 1/4 cups ground walnuts (shredded coconut may be substituted as a variation)

3/4 cups brown sugar

1 teaspoon vanilla

1 egg

1 Tbsp. melted butter

Cream together the cream cheese and butter, then, using your hands, mix the flour to a pie-dough-like consistency.  (Alternatively, you can mix the butter, cream cheese and flour together in a food processor until a soft dough forms.)  Refrigerate the dough for 20-30 minutes.  Begin tearing little chunks of dough, rolling them into balls the size of a quarter.  Place the balls into ungreased mini-muffin pans, and, using your thumb, press down to line the bottom and sides.  Add about 1 teaspoon of filling to each crater of dough, making sure not to fill them more than about halfway.  Bake at 350 degrees for 20-22 minutes, until the edges are just starting to brown.  Cool slightly, then remove from the pans while still warm.

Eat them fresh or freeze them for a later time.  Either way, they’re delicious!

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