I ended up making two batches of these adorable Butterscotch Tassies over the weekend. I had these marked to make last year and just ran out of time. I love that they can be frozen for up to three months... that means I can make a batch or two and put aside for another time when we are heading off to see a friend or someone unexpectedly comes over to hang out for the evening.
This is another recipe from one of those seasonal magazines that I love to pick up when I'm waiting in line at the grocery store. Do you do that as well? It's almost as dangerous as the check out lines with the candy for the moms who have their kids with them! I've actually been really good this year and haven't bought any new one seasonal magazines... rather I marked a bunch of recipes from the magazines that I already own.
For some reason I've always thought these type of treats would be difficult to make... I do seem to be "crust impaired", but forming the crust around the muffin cups was easier than I expected. The filling puffed up beautifully, and our first samples (without the drizzle) were very well received. The drizzle takes it up a notch so that that butterscotch flavor is truly in each and every bite.
You'll want to include these on your holiday treat trays this year!
Tassies can be stored in an airtight container for 3 days, or frozen between layers of waxed paper for up to 3 months.
- 1/2 cup salted butter, softened
- 3 ounces cream cheese, softened
- 1 cup all-purpose flour
- 1/3 cup butterscotch chips
- 2 1/2 ounces semi-sweet chocolate, chopped
- 2 tablespoons salted butter
- 1 tablespoon sugar
- 1 egg, lightly beaten
- 1/4 cup butterscotch chips
- 2 tablespoons shortening
- Prepare the crust: Combine the softened butter and cream cheese in a medium bowl and blend until combined with an electric mixer. Then, add the flour and mix until combined. Cover with plastic wrap and chill for 30-45 minutes. Preheat oven to 325 degrees. Remove the dough from the refrigerator and form into 24 balls and place in an un-greased mini-muffin pan. Press the dough evenly to form a crust up the sides and the bottom of each muffin cup.
- Prepare the filling: In a small saucepan, heat 1/3 cup butterscotch pieces, semisweet chocolate and butter over low heat until melted and smooth in texture. Remove from heat and add the sugar and lightly beaten egg, whisk to incorporate into the butterscotch mixture. Spoon into each prepared muffin cup - approximately 1 1/2 teaspoons in each one. Bake for 22-25 minutes, the pastry will be golden and the filling will be puffed. Allow to cool for 5 minutes in the pan, then using a knife loosen and remove to a wire rack to to cool completely.
- Prepare drizzle: Melt 1/4 cup butterscotch chips and shortening over low heat until smooth. Drizzle over each tassie and allow to cool and set before storing.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.