rosary’s tassies

thanksgiving always makes me think of family and friends, especially since most live 3000 miles from my thanksgiving table…and as i give thanks for each of them, i want to especially thank the very special lady who always inspired my love of cookie-baking…

this amazing cookie mentor is a very dear friend of our family, rosary. for as far back as my memory will take me, i remember the cookie trays arriving at our home every year a week or two before christmas. i remember my mom scouring the tray for her favorite bow ties, and removing them immediately so she could save them all for herself! but even with the bow ties gone, the tray was filled to the brim with every kind of cookie imaginable. it was a delightful view – and they tasted every bit as good as they looked.

when i started baking as a young girl, rosary was kind enough to share her recipes, her secrets, her love of baking and her expertise with me, and for this i am eternally grateful. one of her most delicious cookies each year were these tassies. they are always a part of my holiday repertoire, both for thanksgiving and christmas holidays, as the walnuts are perfect for autumn into winter seasonals, and they are perfect for dessert tables, as they can be served on a platter with a bit of powdered sugar sprinkled atop – an easy-to-serve, yet lovely-to-present dessert treat!

happy thanksgiving everyone!

rosary’s tassies
pie shell
8 oz. cream cheese
1/2 lb. unsalted butter
2 cups all-purpose flour

3 beaten eggs
1 1/2 cups light brown sugar
2 teaspoons vanilla
8 ozs. walnuts, chopped, but not too small

for pie shells
1. preheat oven to 350 degrees. lightly grease mini muffin pans.
2. soften cream cheese and butter until smooth.
3. slowly add flour until completely mixed.
4. fill each tart with filling (recipe below)
5. bake at 350 degrees for 30 – 35 minutes.
6. remove from oven. remove from mini muffin tin and let cool on wire rack
7. sprinkle a bit of powdered sugar atop – enjoy!

for filling:
1. mix eggs, brown sugar and vanilla, then stir in walnuts. fill each tart with this filling, prior to baking!

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