{things i made} walnut tassies

This is a special post–walnut tassies are definitely my favorite cookie and possibly my absolute favorite dessert (which is saying a lot considering how many sweet treats I make for myself). It's got the nostalgia factor: the recipe's an oldie, one actually passed down, handwritten on paper, from a family friend to my mother and on to me. There's a history to the dessert too: "tassie" is thought to be an Americanization of the French word "tasse" or the Scottish word "tassie," which both mean "small cup." They're a Southern favorite (and probably invention), traditionally made with pecans as mini-versions of pecan pies. But in the end it's all about the taste: a flaky, savory dough (there's no sugar in it), paired with a sticky, nutty filling that oozes with each bite. Uncomplicated, decadent, and special, to me they're simply the best.

__________________

9 ounces of cream cheese, softened
2 sticks butter, softened
2 cups flour
pinch of salt

​3 eggs
2,5 cups brown sugar
3 tablespoons oil
2 teaspoons vanilla
1.5 cup chopped walnuts

​1. Mix all dough ingredients together with a pastry blender or your fingers until well-combined, then chill.
2. Beat eggs with fork, then add sugar, oil, vanilla and nuts. Mix well, or until sugar is completely dissolved.
3. Make a ball of dough about the size of a walnut and press into a mini-muffin pan until it covers the sides and bottom.
4. Carefully drop filling by the teaspoonful into each cup, then bake at 350° for about 25 minutes or until the tops of the filling have lightly browned. Run a knife around the edges of the dough to remove. Cool, then dust with powdered sugar before serving.