Nana Recipe Wednesday–Tea Tossies

by Sarah on December 18, 2013

Well, looky here.  I managed to pry myself away from work long enough to tweak a few photos and slap ‘em together to bring Nana to you today.  And lucky you are, because I am finally sharing my family’s very very favorite Christmas cookie, the TEA TOSSIE.

No, I don’t know why they are called that.

They are kind of like teensy pecan pies.  Bite sized pecan pies.  Probably dangerous, but what the hell, I only make them once a year.

Nana used to make a million kinds of cookies at Christmastime.  A kind of insane amount.  There were some weird strawberry-looking things, rocky road, buckeyes, peanut butter dates, peanut blossoms, starlight mint surprises, sugar cookies and I’m sure more that I am forgetting.  I can’t even compete with that assortment.  I have to contain my cookie output to a few different ones. I don’t have that many people to feed anyway and would probably just eat them all myself at midnight.

Anyway, these are a two-stepper because you have to make the dough for the tiny pie crusts–it’s easy, I swear–put it into your mini muffin tins then fill with the pecan stuff.  It takes a while–just for chilling dough–but once you are going it’s simple.  And oh, so worth it.

Nana's Tea Tossies

Ingredients

  • FOR DOUGH:
  • 6 oz cream cheese, room temperature
  • 1 cup butter, room temperature
  • 2 cups flour
  • FOR FILLING:
  • 1 egg
  • 3/4 cup brown sugar
  • dash salt
  • 1 Tbsp butter
  • 1 tsp vanilla
  • 2/3 cup broken pecans

Instructions

  • Preheat oven to 325. Grease 3 mini-muffin tins.
  • With a mixer, combine butter and cream cheese. Slowly add flour until the dough comes together. Form into a ball and chill slightly.
  • Form dough into 3 dozen balls, approximately 1 1/2 inch in size.
  • With your fingers flatten each ball into a disc and press into the tins, making sure the dough goes all the way up the side.
  • Mix the filling ingredients and fill the prepared tins.
  • Bake for 25 minutes, or until golden brown.
  • Let cool slightly in tins. Run a sharp knife around the cookies to loosen them, and then finish cooling on a rack.
http://www.undercovercaterer.com/2013/12/nanas-tea-tossie-recipe/


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