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INGREDIENTS:
- Date Filling
- 16 ounces dates, pitted, sliced
- 1 cup packed brown sugar
- 1/2 cup water
- 2 large eggs, lightly beaten
- -
- 48 whole pecans, optional
- -
- Pastry:
- 1 cup butter, room temperature
- 6 ounces cream cheese, room temperature
- 2 cups all-purpose flour
PREPARATION:
While date mixture is cooling, prepare the dough. In a mixing bowl, beat together the butter and cream cheese. Stir in flour until blended. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour.
Heat oven to 350°. Spray 48 mini muffin cups with cooking spray.
Beat eggs into the cooled date mixture.
Shape chilled dough into 48 small balls, about 1-inch in diameter. Place a ball in each of 48 mini muffin cups. Press each into the bottom and up sides of each mini muffin cup. Spoon a small amount of date filling in each shell. Place a whole pecan on top, if desired.
Bake for 20 to 25 minutes.
Cool in pans on racks for 10 to 15 minutes then carefully remove to cool completely.
Makes 48 date tassies.
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