Publisher Photo
Publisher Photo
I was inspired to make these treats by my husband's love of pineapple and cherries. Chilling the dough makes it easy to form the cookies. —Joyce Guthrie, Mount Pleasant, Pennsylvania
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min.

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 cup finely chopped pecans
  • FILLING:
  • 1/2 cup chopped red candied cherries
  • 1/2 cup chopped green candied cherries
  • 1/2 cup pineapple cake and pastry filling
  • 1/2 cup chopped pecans
  • TOPPING:
  • 1 large egg
  • 1 cup sweetened shredded coconut
  • 1/2 cup sugar

Directions

In a large bowl, cream butter and cream cheese until blended. Gradually beat in flour, confectioners' sugar and pecans. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to handle.
Meanwhile, in a small bowl, combine cherries, pineapple filling and pecans. In a small bowl, whisk egg. Stir in coconut and sugar.
Preheat oven to 350°. With fingers dusted with flour, shape dough into 1-in. balls; press evenly onto bottoms and up the sides of greased mini-muffin cups.
Place a rounded teaspoon filling in each cup. Spoon 1 teaspoon topping over filling. Bake 20-22 minutes or until topping is golden and edges are lightly browned. Cool in pans 5 minutes. Remove to wire racks to cool. Yield: 4 dozen.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Originally published as Holiday Gem Tassies in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p69

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 cup finely chopped pecans
  • FILLING:
  • 1/2 cup chopped red candied cherries
  • 1/2 cup chopped green candied cherries
  • 1/2 cup pineapple cake and pastry filling
  • 1/2 cup chopped pecans
  • TOPPING:
  • 1 large egg
  • 1 cup sweetened shredded coconut
  • 1/2 cup sugar
  1. In a large bowl, cream butter and cream cheese until blended. Gradually beat in flour, confectioners' sugar and pecans. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to handle.
  2. Meanwhile, in a small bowl, combine cherries, pineapple filling and pecans. In a small bowl, whisk egg. Stir in coconut and sugar.
  3. Preheat oven to 350°. With fingers dusted with flour, shape dough into 1-in. balls; press evenly onto bottoms and up the sides of greased mini-muffin cups.
  4. Place a rounded teaspoon filling in each cup. Spoon 1 teaspoon topping over filling. Bake 20-22 minutes or until topping is golden and edges are lightly browned. Cool in pans 5 minutes. Remove to wire racks to cool. Yield: 4 dozen.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Originally published as Holiday Gem Tassies in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p69

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