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HSN_SwivelBakerAccessManuals
7/19/07
Pecan Tassie Cookies
Makes 12 cookies
INGREDIENTS
For the Crusts
1/2 cup unsalted butter
3 ounces cream cheese
1 cup flour
For the Filling
1 large egg
1 tablespoon melted butter
3/4 cup brown sugar
1 teaspoon excellent quality vanilla extract
1/2 cup chopped, toasted pecans
METHOD
1
Stir crust ingredients together in a bowl until a nice dough ball forms.
Make sure all the butter and cream cheese are well mixed into the flour.
Divide dough into 12 balls. Chill dough.
2
Stir filling ingredients together in a small bowl. Set aside.
3
Start with SwivelBaker™ with MiniRounds™ plates unplugged. Press 6 of
the crust balls into the wells using your fingers to make it evenly come
up to the top of the bottom rounds. Drop 1 tablespoon of the pecan
filling inside each crust. Close lid. DO NOT FLIP OVER. Plug machine in
and press ON. Preheat will take 4 minutes and 30 seconds. Once
machine is preheated, you will hear it beep. Set timer for 3 minutes.
When timer goes off, remove bottom plate and use a small spatula to
remove cookies. Use caution. The filling is VERY HOT.
Note: Machine is started unplugged to make it easier to form
crusts and provides a more gentle total baking temperature.
Busy Day Tip: Use pre-rolled pie crust and a jar of prepared
pecan pie mix.
Recipe courtesy Greg Getz
5:18 PM
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Recipe Notes
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