Pecan Tassies & Pfeffernussen

It's been over a month since my last post. With good reason, because for the majority of that time I was without a working stove. But now I'm back and while the renovation is not fully completed yet, I have a kitchen that is in complete working order!


So in celebration, and in time for the holidays, here are two delicious cookie recipes that I served at our inaugural cocktail party! Both come from the inimitable Martha Stewart, who certainly comes in handy this time of year. :o) Enjoy!

Pecan Tassies from Martha Sewart
For the dough:
1/2 cup pecans
1/2 cup mascarpone cheese
1/4 cup unsalted butter, softened
3/4 cup all-purpose flour
Pinch of salt

For the filling:
1 large egg
1/4 cup packed light-brown sugar
2 tbsp pure maple syrup
2 tsp pure vanilla extract
1 tbsp unsalted butter, softened
1/4 tsp salt
3/4 cup pecans, toasted and coarsely chopped

1. Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside. In an electric mixer, combine mascarpone and butter on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together.

2. Roll dough into sixteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.

3. Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.

4. Bake pecan tassies until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack before you unmold.

Pfeffernussen from Martha Stewart
1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 tsp freshly ground pepper
3/4 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
1/4 tsp baking soda
1/2 cup unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1 large egg
1/4 cup unsulfured molasses
1/2 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag.

2. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.

3. Place butter, brown sugar, and molasses in an electric mixer beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets.

4. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack.