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Double Nut & Date Tassies From: EatingWell Magazine,



Ingredients 24 servings

 

Reviews 22
 May 06, 2017 By: Miko Radcliffe
I made these instead of the classic pecan tassies last Thanksgiving and they were an absolute hit, even with the finicky eaters that look forward to traditional tassies or pecan pie every year. I keep making them to have on hand as a sweet treat, they are worth the effort! April 06, 2011 By: Kate Savage
More of a Tassie than a cookie This is a wonderful little treat. Just the right size, better than a bonbon. I'm glad I have that mini-muffin pan for treats like these. It's putsy to make but worth the extra effort. Pros: Delicate taste and texture Cons: Time consuming By: Theresa Gayle Guillory
fantistic This is the best. Everyone in my family loves these tassies. Friends have eaten it and never realized that they were diatetic. Make them all the time December 18, 2010 Yummy but a little bit of work These are very tasty and worth the effort of making. The most time consuming part I found is just neatly pressing the crust and the filling into the mini muffin pans. I also had extra filling so I made a bit more crust and popped them in the oven. Pros: Better for you pecan pie! Cons: Little time consuming December 07, 2010 Great easy and delicious holiday cookie. Served them to friends at the gym with coffee and everyone loved them, even went back for seconds,and requested recipe. Wow ! These were wonderful. I'll definitely make these a Thanksgiving tradition. When cooking the dates and reducing the liquid, I did find I still had about half the liquid left, but this seemed to work really well. When done, I cooled, sifted powdered sugar over all, and then placed in paper mini-muffin cup liners on dessert tray, and served with whipped cream. January 25, 2010 these are delicious. didnt have mini muffin cups so used regular and just cooked a tad bit longer. super sweet but nutty, and you only need one...will definitely make them again Yum! Plus easy to make gluten-free: I substituted a mix of corn and sorghum flours for the wheat flour And yes, the recipe seems to make more then a teaspoon of base per cookie--just put about the same amount in each cup. And mini-muffin liners seem to work well. December 16, 2009 Oh man these are soooo good!!! Fantastic! Not overly sweet, just right! I will make these for the holidays! One thing, I found that the crust made enough to use 11/4 TABLESPOONS per mini muffin cup, and not TEASPOONS, as the recipe states. Maybe a typo? Delicious! Double Peanut Butter-Chocolate Chewies One Nutty Date Festive Fruit & Nut Balls Date & Pine Nut Oatmeal