Yes, yes, I know. Right after I tell you that I try not to post too many sweet recipes, I inundate you with exactly that. But I promise, it's almost over. I want to post these recipes for you as much as for me. What would I do if my half hutch suddenly burst into flames and all my cookbooks and binders stored on it's shelves went up, too? I'd come here, that's what. Well, after mourning the loss of my half hutch, of course.
These "cookies" were Jamey's choice this year. My mom makes a mean pecan pie and her pecan tarts can hold their own just fine as well. I'm not a big nut fan, but these, well, these are good.
Pecan Tarts (from my mom, once again)
Makes 24 tarts.
4 ounces cream cheese, softened
1/2 cup butter, softened
1 cup flour
1/2 cup brown sugar
1/4 cup sugar
1/2 tbsp. flour (have you ever heard of such a thing?)
1 tbsp. milk
1/2 tsp. vanilla
1/4 cup butter, melted
1/2 cup pecans, chopped
In the bowl of your electric mixer, beat the cream cheese and 1/2 cup softened butter. Add the flour and beat again until well blended. The dough will be sticky. Form the dough into balls a little bigger than large marbles. Then form them into little nests with you fingers before placing them in a greased mini muffin tin, molding them into place across the bottom and up the sides, forming a mini pie crust (no fluting required).
In the same bowl (once empty), mix the sugars and flour. Thoroughly beat in the egg, milk, vanilla and melted butter. Fold in pecans. With a teaspoon, carefully fill your mini pie crusts with the pecan filling. Fill not quite full. Bake 15-20 minutes at 425 degrees or until the tarts are set. If they bake over a bit, use a sharp knife to release the over-baked filling while the tarts are still warm. This will make them much easier to remove from the pan once they're cool.
This batch doesn't look very pretty, but they taste just fine:-).