For the next several days, I’ll be sharing favorite cookie recipes from my house to yours!
Some of my favorite memories growing up were those involving the wide range of Christmas cookies my mom used to bake every year – almond-scented candy canes, chocolate snowballs, nut crescents, rum balls, chocolate cherry cookies, and a couple of old-fashioned tarts (one currant, one pecan).
First up – pecan tassies and currant tarts. These old-fashioned little cookies feature a tender crust cradling a filling – in truth, more like miniature pies than cookies, especially the pecan tassies! I use a mini muffin tin to shape the shells (you could also use the NordicWare Tartlet pan if so inclined, but the wells are much larger than a mini muffin pan). Both of these come from my Polish grandmother, who is the source of several other recipes featured here.
2 c. flour (sifted)
1 c. soft butter
2 pkg. cream cheese (3 oz. size) room temp
1 ½ cup brown sugar
2 T. butter (melted)
1 c. pecans, chopped
½ tsp vanilla
Blend butter and cream cheese, add flour gradually, mix well. Work into smooth dough with fingers. Shape into balls 1 ½ inch in diameter. Put each ball in small muffin cups and press dough to bottom and sides, making a shell. Put in fridge to chill while assembling filling. Beat eggs slightly, beat in brown sugar, butter, vanilla. Spoon in filling, sprinkle with nuts. Bake at 350 F for 15 minutes. Reduce heat to 250 degrees, bake 10 minutes or until filling is firm.
1 c. butter
½ c. sugar
2 c. Flour
Mix first four ingredients, add flour, shape into balls size of large marble. Put in tin and shape with fingers.
½ c. currants or nuts
½ c. sugar
1 egg, beaten
1 tbs lemon juice
Mix and fill tarts. Bake 350 for 15 minutes.
2/3 small Philadelphia cream cheese
½ box powdered sugar
Beat well. Add ¼ stick of butter. Beat again – frost tarts after they are cool.