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Old-Fashioned Tassies

VegetarianDiner-StyleOven

Time: 1 hour 40 minutes

Yield: 20 servings

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About

Tassies are a mini tart or pie, but treated as a cookie because of how small and adorable they are! Old-Fashioned Tassies are filled with tropical pineapple and coconut for a summery, refreshing flavor, with some crunchy, buttery macadamia nuts mixed in for texture. The bottom is tender and sweet, and on top is a simple icing with more coconut flavor to really emphasize that island taste. Old-Fashioned Tassies will feel like the new (and only) way to do dessert!

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Ingredients

  • For the cookies:
  • 2 cups cake flour, plus more, to taste, for dusting the pan
  • 1 cup unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • For the filling:
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup pineapple ice cream topping, such as Smucker's®
  • 1/2 cup sugar
  • 1/4 cup macadamia nuts, chopped
  • 1 large egg
  • 2 teaspoons cornstarch
  • For the optional icing:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon 2% milk
  • 1/2 teaspoon coconut extract

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease 40 mini muffin cups, then lightly dust the greased cups with the extra flour.

Step 3 -In a bowl, add the butter and 1/2 cup of the confectioners' sugar and cream together until light and fluffy, about 5-7 minutes.

Step 4 -Add the vanilla and beat to combine.

Step 5 -In a separate bowl, add the remaining 2 cups of the flour, 2 tablespoons of the cornstarch, and the salt and whisk to combine.

Step 6 -Gradually add the flour mixture to the butter mixture and beat to combine.

Step 7 -Shape the dough into 1-inch balls.

Step 8 -Press one of the dough balls into each of the prepared muffin cups, pressing them into the bottom and up the sides.

Step 9 -In a small bowl, add the coconut, the pineapple, the sugar, the macadamia nuts, the egg, and the remaining cornstarch.

Step 10 -Place 1 tablespoon of the filling mixture into each of the cups.

Step 11 -Bake the cookies until the edges are golden and the filling is puffed, about 20-25 minutes.

Step 12 -Allow the cookies to cool in the pans for 5-10 minutes.

Step 13 -Transfer the cookies to wire racks to cool.

Step 14 -In a small bowl, add the remaining confectioner's sugar, the milk, and the coconut extract and mix to combine.

Step 15 -Drizzle the icing over the cookies.

Step 16 -Allow the icing to dry completely.

Step 17 -Serve.

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