In my Christmas buying frenzy, I ended up with two big jars of honey roasted peanuts, so when it came time to make picky-picky husbands favorite Christmas cookie (pecan tassies), I decided to "throw him a curve" and made them with honey roasted peanuts.
1 cup unsalted butter at room temperature
6 ounces cream cheese at room temperature
2 cups all purpose flour
Cream the butter and cream cheese (with electric mixer) until it is light and fluffy. Add the flour and beat until the dough comes cleanly away from the inside walls of your mixing bowl. Flatten dough into a disk, wrap in plastic and chill for one hour (I NEVER chill this dough, it is a dream to work with).
3 large eggs
3 tablespoons melted unsalted butter
1� cups light brown sugar
1 teaspoon vanilla
� teaspoon salt
1 cup coarsely chopped honey roasted peanuts
Beat the eggs until very well mixed and lemon colored. Stir in everything else, except the nuts.
Roll pastry into 1 inch balls and place them into an ungreased mini-muffin pan. Using your fingers, press the balls of dough into the bottom of each cup and up the sides. Put a rounded teaspoon of chopped peanuts in the bottom of each pastry shell and top with about a
tablespoon of filling? (remember that these puff up a little while cooking, so don't over fill them.
Bake in pre-heated 375F oven for 15-19 minutes or until the pastry is golden and the filling is set, yet still a little soft in the center.
When the tassies are fully baked, let them sit in the pans for about 10 to 15 minutes before you try and remove them (important). If you use a very thin bladed knife to help you lift the cookies out of the pan, they will come right out.