Is it just me, or are the holidays seriously kicking ass this year? And by “kicking ass,” I mean “kickingĂ‚Â my ass.” Just this past Sunday, I spent seven hours (yes, seven hours) baking Christmas cookies with my mom. We made tassies, crescents, cookie bars, magic cookie bars, and butter cookies. Back in the days when I used to refuse to help my mother in the kitchen, the baking of the Christmas cookies was the only thing that got me to roll up my sleeves and wield the hand mixer. Now, it’s a tradition I can’t live without.
I know that this has absolutely nothing to do with freelancing, but I wanted to thank you all for being here for me. For sharing insights, advice, and your own personal stories. It means a lot to me.
So here it is. The recipe for Tassies, my most favorite cookie of all time (and that’s saying a lot, because I’m pretty much a human garbage disposal):
Crust:
– 3 oz. room-temp. cream cheese
– 1/4 lb. butter or margarine
– 1 c. flour
Cream the butter and cream cheese, and add the flour gradually until it is all used and the mixture is soft. At this point, I usually chill the mixture for at least a half hour so that it gets a bit firmer. Then, I make walnut-sized balls of the mixture to make the crusts. You just form little tarts with it, in a mini muffin pan I guess you’d call it…
Filling:
– 2 eggs slightly beaten
– 1.5 c. brown sugar
– 2 tbsp. melted butter
– 2 tsp. vanilla
– 1 c. chopped walnuts
Mix eggs, sugar, butter, and vanilla. Add the nuts. Fill each tart (approximately 1 tsp.). Bake at 350 degrees for 15 minutes, and then 250 degrees for 10 minutes. Make sure that the crusts are slightly browned before taking them out of the oven.
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