The remnants of this year’s Christmas treats shall be the death of me. They sit on the counter in a plastic bag, and even more lurk in the freezer, calling out, “Come hither, little weakling. Just one won’t hurt…” Except it’s never just one; I wind up eating six and wondering afterwards how it happened.
Evil, conniving little cookies.
Some of the tasty devils giving me trouble this holiday season are these Chocolate Pecan Tassles. They’re actually a hybrid of two classic cookies in my house: my Babci’s Tassles and my mom’s recipe for Tiny Cherry Cheesecakes. Mother Cookie made both this year, but I didn’t eat any since they’ve both got cream cheese, an ingredient I loathe more than anything else on the planet (I know; it’s weird). This year, however, it dawned on me to combine the delicious filling from the tassles with the soft and tasty chocolate crust of the tiny cheesecakes. I get the best of both cookies (and no cream cheese)!
These Chocolate Pecan Tassles are like pecan pie meets chocolate cookie, miniaturized. The filling is crisp on the top and gooey in the middle, with buttery, caramel undertones and crunchy pecans that perfectly compliment the tender chocolate crust. It’s multidimensional palate satisfaction.
My Chocolate Pecan Tassles are a great party dessert since they’re bite-sized and snackable, but they’re also wonderful anytime you need a sweet treat. With a trio of textures and nutty, buttery, chocolatey flavor, they’re delicious any time of year. Plus, they freeze great, so you can make them ahead of time and pull ‘em out when you need ‘em!
A Few Tips Before You Get Cooking:
- To freeze cookies, make sure they are sealed well in an airtight container, preferably wrapped in cling wrap to prevent freezer burn. Freeze for up to a month and let thaw at room temperature for 30 minutes before eating.
- Replace the pecans with whatever nuts you like.
- I tried a simple graham cracker crust with these as well, which was also delicious.
- Leaving out the nuts just doesn’t work. The filling doesn’t bake up correctly.
Chocolate Pecan Tassles
Yield – 2 dozen
For the Cookie Shell
adapted from Taste of Home
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup baking cocoa
- 1/2 cup (1 stick) cold butter
- 2 tbsp. cold water
For the Filling
By The Smart Cookie Cook
- 2 beaten eggs
- 3 tbsp. melted butter
- 1 cup ground pecans
- 2 tsp. vanilla extract
- 1 1/2 cups dark brown sugar
- Preheat oven to 325 degrees F. In a small bowl, combine flour, sugar, and cocoa. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups and press dough onto the bottom and up the sides of each cup.
- Combine all filling ingredients in a medium bowl. Fill each dough-lined muffin cup about 2/3 full with filling. Bake 18-20 minutes, or until puffed and set. Let cool completely before removing from tins.