Photo courtesy of Nytimes

  Everyone at San Luis Obispo High School loves cookies, but year after year of the same holiday sugar cookie or gingerbread can get boring.

If this holiday season warrants a change in traditional holiday cookies, SLOHS Expressions thinks trying these pecan tassies are worth it. 

  “I’ve been making these for years and they are my go to. I have found pecan pie to be too sweet but these are the perfect ratio to filling and base of the cookie. Hope you enjoy it!,” said SLOHS mom Erin Holmes. 

Ingredients for base of cookie 

3 oz cream cheese

½ c. butter

1c flour

Ingredient for filling

1 egg

¾ c brown sugar

1tsp vanilla 

1tb soft butter 

2/3c chopped pecans 

Dash of salt 

Instructions: 

For the base of the cookie – blend softened butter +cream cheese, stir in flour, chill ½ hour, shape into 1in balls, place in ungreased small muffin pans, press dough against bottoms + sides.

For filling- beat together all ingredients except nuts, divide half of nuts among pastry lines pans-add egg mixture and rest of nuts on top

Bake at 325 degrees, for 25 minutes or till filling is set. Cool, remove from pan

Makes about two dozen. Other options would be walnuts or almonds or apricot jam or other variety of jams. 

Remember to share some with SLOHSExpressions!