Christmas Baking!! Pecan Tarts start the cookie tray.
I have no idea where I got this recipe or when. It seems like one I have made forever and is so faded I can barely read it. But it is tried and true and I find them quite irresistible. Truly you cannot eat just one, you really do want another!
I am starting my Christmas baking today with these and will double wrap and freeze each batch to thaw and serve when needed.
Ingredients for Pecan Tarts:
1 Cup soft butter
6 Oz. Cream cheese softened
2 C. flour
1 1/2 C. brown sugar
pinch of salt
1 T. instant coffee (optional)
2 T. melted butter
1 t. vanilla
1/2 C. chopped pecans
Preheat the oven to 350 degrees. Spray miniature tart or cupcake pan lightly with baking spray. Set aside.
Combine the butter and cream cheese with an electric mixer until smooth. Add the flour and beat until well combined. Gather the dough together with you hands or a large spoon to form a rough ball. Cover the bowl with plastic wrap and refrigerate until firm.
Form the dough into balls, about 1", rolling them in the palms of your hands. Make an small indentation in the center of each with your thumb. Place the roughly formed cup in the prepared pan. HELPFUL HINT: Use the end of the handle of a wooden spoon dipped in a little flour and insert it into the cup you have started to enlarge and deepen it. This works better than anything I have ever found to form the tiny cups for the filling!
Place a half teaspoon of chopped pecans in the center of each tart and top with a teaspoon of the filling mixture.