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!
Delicious! I made a dairy-free version using soy cream cheese and soy butter. I also added a touch of cinnamon to the date/brown sugar mixture. My husband doesn't like dates but loved these cookies. I'll be making them again for Thanksgiving. I used regular sized muffin tins and ended up with 18 cookies.
These are absolutely delicious and addictive!
OMG- Took these into work and everyone devoured them- to bad they don't make a larger batch- Definitely added to the cookie recepie box
These are fantastic! I also added a bit of cinnamon and nutmeg to the mix. Delicious! These will be part of my holiday cookie plates this year for sure.
Very tasty but dissappointing. The recipe for the base of the cookie made 3x more than the filling allowed. They are loaded with sugar and therefore tempermental to bake (burn easily). Lots of work for very few cookies. Undoubtedly delicious and some good concepts (the date paste for example) but not really practical.
Amazing! I had to start on a second batch as soon as I finished the first because everyone loved the test batch so much they went quickly. Unlike another commenter I had no problems with them burning and if you press down the crust and the filling it fits fine in the muffin tin. The tastes of the dates and the nuts were perfect with a great texture.
My humble opinion of these cookies are that they are a lot of work and not really that fantastic. I think if you are crazy about date bars these might be your ticket. Don't get me wrong I love dates. (who wouldn't with their super high glycemic index!) but these didn't twinkle my toes. In fact there is an entire plate of them in the fridge that are not calling my name. (gasp!) These need to bake for a solid 17 minutes in my convection oven. Even at that they are a bit;.. soft. Maybe I did something wrong. Could be me. None the less I don't care for the texture but the flavor is good.
I used mini cupcake paper liners cause I had a fear the they would stick. Doing this made them even smaller. They came out really good but they're really sweet! I finished them off with the icing sugar but it melted away so I wouldn't recommend doing that.
The filling is great (both texture and flavour) but the crust is just horrible too soft and doesn't set even after baking it for couple minutes longer.
These are great and are really not that difficult to make. I can never understand why someone would assume that a recipe such as this one (which is a prize-winner and has probably been tested multiple times) is at fault when they have a problem. If the dough was too soft then the butter used was probably too soft. I also had no problems with too much dough. It worked out perfectly. I love pecan pie and this is a great bite-sized alternative!
I admit I'm not sure why some of you thought this was a lot of work I whizzed through this following the directions to the word and mine cooked perfectly. I loved them (as did my family -- they went SO fast!) Something about these gave me this excellent nostalgic feeling too as they evoke so many memories of good holidays pies cookies and even date nut bread.
These were FABULOUS and were a hit at Thanksgiving! I made 3 batches of these. One with dates one with cranberries and the other with apricot! They were all different...but still delicious! I HIGHLY recommend these...even if they are a bit time consuming to make. Great guilt-free alternative to other sweets!
I made these cookies this evening. They are wonderful. I baked them in two batches and the first batch I over baked and the sugars burned. The second batch was perfect and I can see why this cookie was the Grand Prize winner!
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!
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.
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
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.
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.
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
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
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
