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Tis that time of the year for baking! These are two cookies that my mom and I ended up making every year. We go over to my mom’s friends house and bake these. It is always fun and my mom and her friend end up drinking a bottle of Asti. I don’t drink any of it because I don’t care much for wine. 
My grandma on the other hand will end up giving all her kids a big brown box of baked goods. I love her cut out Christmas cookie recipe and the recipe for frosting. She will have date filled cookies, chocolate chip, and all sorts of other goodies like nuts in the boxes.
Tea Time Tassies
Crust
1/2 cup butter softened
1 3oz package of cream cheese
1 cup flour
Blend butter, cream cheese together; stir in flour. Chill 1 hour. Push dough with fingers into mini tart or mini cup cake pans, creating a mini pie crust. Push the dough to to rim.
Pecan Filling
3/4 cup packed brown sugar
1 egg
1 Tablespoon butter
1 teaspoon vanilla
1/3 cup chopped pecans
Sprinkle pecans into tart shells. Beat sugar, egg, butter and vanilla until smooth. Divide filling among shells. Top with an additional 1/3 cup chopped pecans. Bake at 325 degrees, 25 minutes.
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Peppermint Meltaways – Taste of Home
Ingredients
1 cup butter, softened
1/2 cup confectioners’ sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
2 tablespoons butter, softened
1-1/2 cups confectioners’ sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies
* n a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
* Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
* In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.
Nutrition Facts: 1 cookie equals 90 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 36 mg sodium, 11 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fat, 1/2 starch.
