Good morning, how are you? I hope that you had a good weekend. If I am totally honest I found it to be a very difficult weekend, for I could not forget the beautiful faces of those lost in in Connecticut. I simply cannot wrap my mind around this tragedy. My thoughts and prayer go out to the families and the town.
I found myself reflecting and relaxing and of course baking to get ready for my family. I am so excited to be able to be with them at this most sacred time of the year. We will be baking, eating, wrapping and then opening presents, playing games and doing puzzles and so much more.
What did you do this weekend? Did you bake? Wrap gifts? Shop? or relax? Will you be traveling or having guests?
One of the many, many things I made this weekend were these little cookies, they are similar to pecan tassies and very easy to make, not to mention delicious!
Coconut Pecan Cookie Tarts
Recipe from Southern Living Magazine
1 cup butter softened
2 (3oz) packages of cream cheese
1 cup sweetened coconut
2 cups all purpose flour
3/4 cup firmly packed brown sugar
1/2 cup chopped toasted pecans
1 large egg, lightly beaten
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Whisk all filling ingredients together until blended.
Beat cream cheese and butter at medium speed until creamy, stir in coconut. Gradually add flour and beat at low speed until incorporated. Shape into 36 balls and chill for one hour. Place dough balls into lightly greased mini-muffin tins and shape to fit. Spoon in filling and bake at 350 for 15 minutes, reduce heat to 250 and bake for an additional 10 or more minutes until filling is set. Cool in pan on wire rack for 10 minutes, and then remove from pan and cool completely.
I also made some fabulous Salted Caramel Bark and if you would like the recipe you can visit my other blog Once Upon a Chocolate Life.