(my view last Sunday morning)
I adapted my sister-in-law's good recipe to suit what ingredients I had on hand and to make them gluten-free. Let it be known: butter and cream cheese are rampant here, so these are not dairy free like a lot of my other desserts. Like this cake, or this cake, or these cookies, or these bars. Which are all gluten and dairy free.
Pecan Tassies (with gluten-free variation)
adapted from Heidi's recipe
1/2 cup butter
3 oz. softened cream cheese
1/4 tsp. salt (if using salted butter, you can decrease this to 1/8 tsp.)
1 cup flour*
1/2 cup chopped pecans
1/2 cup coconut sugar
1 T. melted butter
pinch of sea salt
Beat butter and cream cheese until well mixed. Add salt and flour and mix well. Roll into nickle-sized balls and press into a mini muffin tins. Bake at 350 for 10 minutes. Combine filling ingredients and fill par baked crusts. Bake for 12-15 minutes or until golden brown. Garnish with extra sea salt. Makes 24 tassies.
*For gluten-free tassies, start with a scant 3/4 cup rice flour. Test the dough with your fingers to see if it will be workable. Add more flour if needed, up to 1 cup total. I was using sprouted rice flour, which soaks up a bit more moisture than un-sprouted flour. I used just under 3/4 cup and my dough was pretty crumbly. It didn't roll into balls, but I could press it into the tins just fine. They turned out great!
If you were going to make a Christmas cookie when it's not Christmastime, what would you make?