This is normally the time of year when I try to score good deals on plane tickets home for Christmas and Thanksgiving. You would think that buying this early in advance would be cheaper, and it is, but only slightly. However, I’m just a few weeks away from moving within driving distance of my family. Hallelujah!, no more flying home for the holidays. I’m so ecstatic, I can’t stop thinking about it.
All that thinking about the holidays made me crave the pecan pie my Dad bakes every Thanksgiving and Christmas. I hope this doesn’t embarrass him, but my Dad can bake one helluva pie.
Instead of baking a whole pecan pie, I made pecan tassies. If you’ve never had a tassie, it’s a cookie cup with a custard filling. It tastes like a bite of pecan pie encased in a rich cream cheese dough.
Pecan tassies are a classic Southern cookie to bake around the holidays, but what do you do when you crave them in April? Do you make an entire batch of 4 dozen cookies? No way! Remember my little portion control problem?
I scaled these down to make only 8 cookies.
In case you’ve never made tassies, I did a little step-by-step of how to get a ball of dough into a cup shape:
You just made tassie cups! Now, pour in your custard, bake 20 minutes, and enjoy!
For the dough:
For the custard filling: