Pumpkin Ginger Tassies..miniature Delights |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 24 |
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This is another one of those things that we seem to need on the holiday buffets for just a little taste.. Ingredients:
1 1/4 cups all-purpose flour |
1/2 cup butter, softened |
1 (3 ounce) package cream cheese, softened |
3/4 cup firmly pkd brown sugar |
1/2 cup whole canned pumpkin (not pie mix) |
3 tablespoons half-and-half (can use low fat) |
1 teaspoon grated gingerroot |
1/2 teaspoon vanilla extract |
1 egg |
1/4 cup all-purpose flour |
2 tablespoons brown sugar, pkd |
1 tablespoon butter, softened |
Directions:
1. heat oven to 350*.
2. In large bowl, combine all crust ingredients, beat until well blended. Shape dough into 24 1 1/4 balls.
3. Place 1 ball in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.(There are several tart tampers that make this job much easier.).
4. In medium bowl, combine all filling ingredients; blend well.
5. Spoon scant tbls filling into each crust lined cup.
6. In small bowl, combine all topping ingredients; mix until crumbly. Carefully sprinkle 1 tsp topping over each filled cup.
7. Bake at 350* for 18-22 minutes or until puffed and tip of knife inserted in center comes out clean.
8. Immediately run flat sided knife around edges of cookies.
9. Cool cookies in pan 5 minutes. Carefully remove cookies from muffin cups, place on wire racks to cool.
10. Cool 30 minutes or until completely cooled.
11. If topped with small dab of whipped cream or cool whip, these tassies are spectacular of dessert buffet.
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