By Hannah Lazar, Chattanooga, TN-It’s that time of year again—the holiday season. This is when we gain twenty pounds sitting on our couches in our parents’ houses, eating way too many cookies and candy canes for our own good.
But that’s ok. It’s our break from school. We deserve it.
Christmas cookies are one of my favorite parts of the holiday season, from baking them to eating them. There is something so comforting about smelling cookies baking in the kitchen (especially if you’re lucky enough to have someone else bake them for you!).
But, even if you aren’t being waited on hand and foot by your parents and grandparents that haven’t seen you in a few months, you can still have that comforting sense of Christmas cookies baking in your own kitchen.
Everyone has their own favorite Christmas cookies: sugar cookies, Snickerdoodles, chocolate chip, and peanut butter, just to name a few. My favorite type of Christmas cookie is a little bit different than the usual, so I’d like to share it so more people can enjoy its wonderful flavor.
My grandmother always makes these cookies for me when I go home, so I have recently learned how to make them myself so I don’t have to wait til I go home to eat them. They are called “pecan tassies,” and they are relatively easy and very rewarding.
These cookies are like mini pecan pies, and they are both crunchy and sweet.
(Recipe from Allrecipes.com)
2 cups margarine
4 (3 oz.) pkgs cream cheese
4 cups all-purpose flour
2 1/2 cups packed brown sugar
3 tbsps melted butter
1/2 tsp vanilla extract
1 pinch salt
1 1/2 cups chopped pecans
1. Preheat the oven to 350 degrees.
2. In a medium bowl, mix the margarine and cream cheese until well blended.
3. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough.
4. Roll into small balls, and press into the bottoms and sides of mini muffin pans to create mini pie crusts.
5. In another small bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
6. Bake for 15 to 18 minutes in the oven, until the shell is light brown, and the filling has puffed up.
7. Cool and carefully remove from pans.