Page 187 - Classic Cookies with Modern Twists

Hazelnut Tassies

My dad has done the holiday baking as far back as I can remember.
Th is reci pe is the one I associate most closely with him and
Chr istmas. It must be the same for my sister because she asks him
to bake big batches of tassies for her annual holiday par ty. Th ey’re

always a hit.
Th e secr et ing redient that separates these tassies from those that
resemble peca n pie? Dates. Tr y to nd plump, moist Medjool dates
for this speci al treat. Th e Oregonian in me can’t resist the urge to

use lber ts in place of the traditional pecans.

MAKES 4 DOZEN TARTS

FOR THE SHELLS:

2 cups all-purpose flour
½ teaspoon fine sea salt

1 cup (2 sticks) unsalted butter, chilled, cut in small pieces

6 ounces cream cheese, chilled, cut in small pieces

FOR THE FILLING:

1 cup suga r
½ cup (1 stick) unsalted butter, room temperature

1 egg

¼ teaspoon fine sea salt
1 tablespoon vanilla extract

1 cup finely chopped dates, preferably Medjool
1½ cups coarsely chopped hazelnuts