These Maple Pecan Tassies are a delicious twist on traditional pecan pie or tassies (pecan pie cookies).
It’s the first Thursday of the month which means it is time for our monthly Fill the Cookie Jar post, where a group of bloggers get together and post a cookie recipe based on a monthly theme.
And the theme for November is Thanksgiving. I bet you didn’t see that one coming.
And what do we have for dessert in most American households on Thanksgiving?
Cheese! … Oops, that’s probably just the Lalanne clan. I meant PIE!
So, I came up with these mini pie cookies: Pecan Maple Cream Tassies.
Pecan Tassies usually have a cream cheese cookie base, but I used real pie crust for these. The Hot Water Pie Crust I posted about on Tuesday. Yes, I said HOT WATER!
For the filling I modified another recipe from Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens by Marcia Adams. This is another thrift store treasure Ma’am found. It is from the old PBS cooking series Amish Cooking from Quilt Country about the Amish in Indiana. While some of their cooking is similar to the Pennsylvania Dutch, there are also heavy influences from the American Midwest and the Alsace region (border of France and Germany). My list of recipes to make from this book is at about 20, and I have already made three!
The recipes are fabulous and so are the photographs. Normally I like my cookbooks with pictures of the final product in it, but there isn’t a one in this book. It is filled with photos in and around Amish country including some of their food preparation tools as well as some of their legendary quilts.
Enough about the book, you want to hear more about the cookies.
The filling is just three ingredients: maple syrup, evaporated milk and pecans. And to save myself a step, I toasted the pecans in the crust to act as pie weights.
If you want to make this into an 8″ pie instead of mini pies: double the filling (which means 1 and 1/3 cans of evaporated milk, blame the manufacturer’s for shrinking the can sizes), toast the pecans separately and add to the top of the pie with some whipped cream before serving. You will also probably need to bake the crust 5-10 minutes longer to get it golden.
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Until next time, happy eating.