TSP Christmas Cookie Week: Bourbon Pecan Tassies

Christmas Cookie Week 2013: Bourbon Pecan Tassies // The Speckled Palate

In recent years, I’ve discovered that I kind of have a thing for bourbon.

And I kind of have a thing for adding bourbon to dishes to make them all the more decadent.

And I’m fairly positive anyone who reads my food posts at The Perch thinks I only cook with bourbon and am maybe a bit of a lush… because I’ve featured it several times there this year and shared none of that bourbon love over here.

Well, I’m fixing that today.

Christmas Cookie Week 2013: Bourbon Pecan Tassies // The Speckled Palate

A few nights ago, my husband mentioned he’d like to give cookies to some co-workers before the holidays. This week has been bonkers, what with finishing up work before my Christmas vacation, completing as much as humanly possible for The Speckled Palate and trying to balance a social life, among other things.

BUT I still had one final recipe to finish for Christmas Cookie Week. And seeing that this week has been nuts, I hadn’t had time to bake it just yet.

So what did he and I do?

We adapted my grandmother’s classic Pecan Tassie recipe… and added bourbon. Because bourbon makes everything delightful.

The chance we took majorly paid off because these little pies? Well, let’s just say they’re divine and a nice, festive nod to my Bugga, who I miss dearly this time of year.

Bourbon Pecan Tassies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
Cream Cheese Butter Crust
  • 4 oz. cream cheese, softened
  • ½ cup unsalted butter, softened (1 stick)
  • 1 cup unbleached all-purpose flour
Pecan Filling
  • ¾ cup dark brown sugar
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons bourbon
  • 2 eggs
  • 1½ cups pecan halves
Instructions
  1. Preheat the oven to 350°F. Grease a mini muffin pan, and set aside.
  2. In a large mixing bowl, cream together the softened butter and cream cheese with a hand mixer. Slowly add in the flour, mixing until incorporated, then set aside.
  3. In a large bowl, crack the eggs, then scoop in the dark brown sugar. Whisk those two ingredients together, then add the bourbon and melted butter, stirring until the ingredients have been incorporated.
  4. Spoon the pecans into the mixture, then fold in using a plastic spatula. Set aside until ready for use.
  5. Next, you'll form the crusts.
  6. Grab a 1" piece of dough and roll it into a ball in your palm. Press into the mini muffin tin and create a space for the filling to be poured into.
  7. When all the dough is pressed into the muffin tin, scoop one tablespoon of the filling into each cup, cleaning up the edges.
  8. Bake for 30 minutes or until tops have risen and are a light, golden brown. Cool for five minutes, pop the mini pies out of the pan and then enjoy!
Notes
Makes 2 dozen mini pies.

 

Christmas Cookie Week 2013: Bourbon Pecan Tassies // The Speckled Palate

Are you a bourbon fan, too?

The Speckled Palate Christmas Cookie Week 2013

Want to join in on this celebration of baked goodness? Today’s the final day of the party! Head over to the intro post to Christmas Cookie Week 2013, and I’ll see y’all back here tomorrow for the round-up of all the gorgeous cookie recipes shared during this week!

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  • Jessica @ Jessiker BakesDecember 20, 2013 - 9:16 am

    Erin you have the best pictures! These tassies look absolutely stunning and delicious!!!ReplyCancel

    • ErinDecember 21, 2013 - 12:04 am

      Aww, thank you so much, Jessica! I have so much fun staging and photographing the food I make for this blog. The tassies are pretty delish… not gonna lie!ReplyCancel

  • TSP Christmas Cookie Week 2013 Roundup!December 21, 2013 - 9:00 am

    […] Mess.  2. Dried Tart Cherry Rum Orange Shortbread Cookies from Ham Pie Sandwiches.  3. Bourbon Pecan Tassies from The Speckled Palate.  4. Tastes like Almond Joy Cookies from Spatulas on Parade.  5. Green […]ReplyCancel

  • laurasmessDecember 21, 2013 - 9:38 pm

    I know what you mean about missing people at this time of year. I miss my paternal grandparents dearly as we always had Christmas at their house when I was growing up… grandma was a terrible cook (haha) but it was the occasion, the family get-together, the love that was contained in the house that I miss. I love your grandmother’s recipe for these little cookies! I’ve never heard of a Tassie but I’m definitely going to try this soon! We’re whisky fanatics in our house too. Delicious! Merry Christmas hon xxxReplyCancel

    • ErinJanuary 3, 2014 - 4:41 pm

      This time of year just brings back memories, you know? I completely understand missing your paternal grandparents and the Christmases y’all celebrated at their home because of how everyone came together for it and the love felt during the time spent there.

      I’ve only heard of tassies associated with these, but they are lovely, and the whisky/bourbon makes them even more delectable. Winston and I adored these. Merry Christmas to you!ReplyCancel

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