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December 23, 2005
OGIC: The art of eating
Not a lot of arts content from my corner this week, but I do have this recipe for the cookie that has been deemed best in show at our house this year.Pecan Cups
1 cup flour
3 oz. cream cheese
1/4 lb. butter, softened
3/4 cup brown sugar, firmly packed
1 tbsp. melted butter
1 egg
1 cup chopped pecans
dash salt
3 drops vanillaMake the dough by blending flour, cream cheese, and softened butter together well. In a separate bowl, combine remaining ingredients to make the filling. Roll dough into 1-inch balls and flatten evenly into mini-muffin pan cups, dough flush with tops of cups. Drop about a teaspoon of filling into each cup (do not overfill). Bake in a 350-degree oven for 25-30 minutes.
Walnuts would work, too. We doubled the recipe, a wise move since we ate half the results almost immediately.
UPDATE: A reader knowledgeable in these matters writes, "This recipe is an old Southern favorite of British origin. The original was actually made with walnuts and was made southern with the addition of pecans. If you have access to a southern garden-club or ladies-auxiliary cookbook you will see them called 'Pecan Tassies.' No southern wedding reception or bridge club would be complete without them." Nor any post-Christmas drive across Michigan, as I learned today! Many thanks for the genealogy and proper title.
Posted December 23, 2005 1:27 AM
