Thursday, January 7, 2010

Spritz Cookies

Spritz Cookies
     submitted by Krissi Mills

(makes 72 cookies)

1 1/2 cups butter or margarine
1 cup sugar
1 egg
2 Tbs milk
1 tsp vanilla
1/2 tsp almond extract
4 cups sifted flour
1 tsp baking powder

Cream butter and sugar. Add egg, milk, vanilla & almond extract and beat well. Add flour & baking powder gradually. Do not chill. Use cookie press onto ungreased cookie sheet.

Bake at 400 degrees for only about 7 min.

Pecan Tassies
submitted by Heather Larsen

Dough Ingredients
1 c. butter
6 oz cream cheese
2 cups flour

Cream butter and cream cheese together and then add the flour. Mix well. Make it into 48 balls- about 2 T each. Place into cup of mini muffin tin and us ing your fingers or a tart shaper press into the muffin cup.

4 eggs
3 cups brown sugar
4 T melted butter
Pinch of salt
1 tsp Vanilla
1 c chopped pecans

Whisk eggs, sugar, melted butter, salt, vanilla together. Stir in the pecans. Fill the cups scant full or the filling will overflow and your tassies will get stuck. They puff while they are baking. Bake in a preheated oven 350 degrees for about 30 minutes until puffed.

Eat and enjoy!

Note- this recipe makes more than enough filling that you could either half it or make a double batch of dough.

No comments:

Post a Comment