Photography, Art Direction & Food Styling: Anthony Contrino

Where tassies originate from exactly is a bit of a mystery, but the consensus is that they were developed in the American Southwest in the mid 1900s.  How my grandmother wound up with a written version of this recipe in the Northeast is also a mystery.  My mom would make these cookies every Christmas, and it was always a favorite of mine.  Our version uses walnuts over the more traditional pecan.  While most people do consider this a winter holiday dessert, I think they make for a perfect anytime bite, especially in the morning alongside a hot cup of coffee.  It’s the perfect one or (if you’re not a gavone) two bite treat!

Brown Sugar & Walnut Tassies

Prep Time: 20 minutes
Cook Time: 22 minutes
Inactive Time: 35 minutes
Servings: 24 tassies
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Ingredients
 

FOR THE DOUGH:

  • ½ cup (1 stick/113g) unsalted butter, room temperature
  • 3 ounces (85g) cream cheese, room temperature
  • 1 cup (120g) all-purpose flour

FOR THE FILLING:

  • ¾ cup (150g) dark brown sugar
  • 1 tablespoon butter, melted
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ⅓ cup (44g) finely chopped walnuts
  • Powdered sugar, for serving

Instructions
 

  • MAKE THE DOUGH. In a stand mixer fitted with the paddle attachment, cream the butter and cream cheese, scraping the sides and bottom of the mixing bowl as needed, until light and fluffy, about 3 minutes.
  • Add the flour and mix on low until just combined; refrigerate for 30 minutes.
  • Meanwhile, MAKE THE FILLING. Preheat the oven to 350-degrees and spray a non-stick, 24-cavity mini cupcake mold with non-stick cooking spray.
  • In a medium-sized bowl, beat the egg until smooth.
  • Add the brown sugar, butter, egg, vanilla, salt and walnuts to combine; transfer to a piping bag.
  • TO ASSEMBLE, portion the chilled dough into scant tablespoon mounds, roll into a ball and place each ball into the cavities of the prepared muffin tin.
  • Using your fingers, gently press the dough into the bottom and up the sides of the mold, keeping the thickness as even as possible all the way around, to form a well. If necessary, lightly spray your fingers with nonstick cooking spray to help the dough from sticking to your fingers.
  • Pipe the walnut filling into the wells, filling it ¾ of the way up. Depending on the size of the cavities of the mold, there may be some filling leftover. Use it to make another batch or discard.
  • Bake until the dough is lightly browned along the edges and the filling has domed and set, about 22 minutes.
  • Cool in the pan for 5 minutes before using a butter knife or small offset spatula to pop them out of the pan.
  • Serve warm or at room temperature with a light sprinkling of powdered sugar. Store in an airtight container for up to 5 days at room temperature.
Cuisine: American
Course: Dessert
Author: Anthony Michael Contrino