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
Double Nut & Date Tassies
From EatingWell: November/December 2009
The two-bite pecan tarts satisfy the sweet tooth with far less guilt than pecan pie.
21 Reviews for Double Nut & Date Tassies
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.
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!
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!
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!