It seems that no matter what fancy kinds of Christmas cookies get rolled out every year, you still can’t beat the classics. My Babci’s Tassles have been a part of The Smart Cookie Family Christmas for as long as I can remember, and every year they get better. They are so simple, with only a few ingredients required, but the end result is truly magical. My Christmas would not be complete without these cute little cookies. I’m sharing them with you in the hopes that you’ll allow them to brighten your holidays too.
Not only are these Tassles adorable, but they’re completely delicious as well. The filling, of course, is my favorite part. It’s sweet, buttery, and filled with deep flavor from the brown sugar. Pecans add crunch in every bite and a flaky, buttery crust envelops it all. Basically, it’s an edible cup of deliciousness.
These aren’t complicated at all. Anybody can make ‘em. In fact, I’ve provided two crust options. You can make these cookies even simpler by using store-bought pie crust or you can make the homemade cream cheese crust. Totally up to you! Both are delicious, and the homemade crust is barely any extra effort. Either way, you can’t lose!
These cookies are buttery yet sweet, crunchy yet gooey, and complex yet simple. They are what I believe to be an ideal Christmas cookie. With my Babci’s Tassles, you just can’t go wrong. Share these sweet cup-shaped cookies with your family and see how memories manifest within each delightful bite.
A Few Tips Before You Get Cooking:
- As stated above, you can either make the homemade crust or use pie dough. Both ways are delicious and simple.
- I don’t recommend leaving the nuts out. I made some pecan-less ones for my sister who’s allergic, and although they are still yummy, it’s not quite the same.
- No need to grease the pans for these cookies; they slip right out, no problem!
- These freeze great if you’re the type to bake your Christmas cookies ahead of time.
The Smart Cookie Cook
Yield: about 2 dozen
For the Crust:
- 1 cup cream cheese, softened
- 1/2 cup butter, softened
- 4 cups flour
- 2 boxes of store-bought pie crust dough
For the Filling:
- 2 eggs, beaten
- 3 tbsp. melted butter
- 1 cup ground pecans or walnuts
- 2 tsp. vanilla extract
- 1 1/2 cups dark brown sugar
- 1/4 tsp. cinnamon
For homemade crust:
- Using a pastry cutter, cut the cream cheese, butter, and flour until it starts to come together. Using your hands, pick up the dough and pat it back and form until it forms a ball. Refrigerate for at least 30 min.
- Take pieces of dough & form balls the size of a walnut or smaller. Form to the shape of each cup in a mini muffin tin. Set aside.
For pie dough crust:
- Unroll dough. Use a small biscuit or cookie cutter (about 2 1/2 to 3 in. in diameter) to cut out circles of dough. Line cups of a mini muffin tin with the dough, creating a crust.
For the filling:
- Preheat oven to 375 degrees.
- In a medium bowl, mix eggs, butter, nuts, vanilla, brown sugar, and cinnamon until combined. Pour mixture into each crust, about 2/3 full.
- Bake for 10-15 minutes or until crust is golden brown and filling forms a flaky layer on top. Remove from muffin tins and allow to cool completely. Can be frozen for up to 4 weeks in an airtight container.