If you have room on your Christmas cookie trays for one more cookie this is the recipe you have to try. Pecan Tassies have been around forever – who hasn’t made them at least once ? – and they are always the cookie I take to cookie exchanges because I know that
everybody most people love them. I discovered this updated version of the classic little tassie last year on the Food Network when I was looking for one of Paula Deen’s casserole recipes. Leave it to Paula to add an ingredient to an everyday recipe that kicks it over the top of the flavor and richness charts. The little toffee brickle chips (I used Heath brand) are a perfect addition to these beautiful little pecan pies. I served them yesterday at a tea and they got rave reviews.
Paula uses premade sheets of pie crust, but by the time I fussed with it and cut it out to a good size I could have made my own cream cheese tart recipe. And homemade crust is so much better. The crust recipe here is mine…the filling is Paula’s.