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Back on a sugar high….

Sadly I can not remember the last time I participated in Sugar High Fridays. It seems I barely participate in anything anymore as it is(DMBLGIT). It just slips my mind(what’s left of it these days :P). But when my lesser evil twin Helen(Tartelette) announced that she was hosting, I of course had to participate…how could I not?
Helen picked a citrus theme, which is so versatile and so Summer. Good choice Helen. I really thought of doing something elaborate but I was sitting around looking through my blog and realized that I haven’t made any cookies in a really long time. Ironically these cookies ended up being pretty elaborate for a cookie.
Coconut Lemon-Lime Tassies were a little more work than I was wanting. I don’t know what I was thinking. I don’t like making pie, and this was pretty much like making pie….just really small ones. The cream cheese pastry is easy but you have to wait around for 4 hours for it to chill. I’m not good at smashing them into the mini muffins as I have long nails and when I would press down on them, those suckers would just stick to my nail. Many, many bad words were used. Then you have the filling and then a glaze. These are a good cookie but I probably wont make them again until my mom comes out as she is a pecan tassie lover and I think she would really enjoy these.
So there you have it, my leap back into SHF. I’m hoping to be better about keeping on top of SHF, along with a few other events I used to participate in.

Coconut Lemon-Lime Tassie

1 recipe Cream Cheese Pastry(recipe follow), formed into 2 4×6-inch rectangles

Filling:
3 TBSP all-purpose flour
½ tsp baking powder
¼ tsp salt
4 large egg yolks
1 ¼ cups sugar
3 TBSP fresh lime juice
3 TBSP fresh lemon juice
2 tsp freshly grated lemon zest
2 tsp freshly grated lime zest
1 cup chopped sweetened, flaked coconut, divided

1 recipe Vanilla Glaze(recipe to follow)

Divide each rectangle of pastry into 24 1-inch squares. Roll each into a ball and place into mini-muffin tins. Mold the dough into each hole, pressing it up the sides. Chill while preparing the filling.
Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350F.
Strain together the flour, baking powder and salt. Set aside.
In a large bowl of and electric mixer fitted with the whip attachment, beat the egg yolks on medium speed until lightened in color. Add the sugar in a steady stream, beating until thickened. On low speed blend in the juice and the zests. Remove the bowl from the machine and fold in the dry ingredients and ½ cup of the coconut.
Sprinkle the remaining coconut into the pastry-lined muffing cups. Empty the filling into a measuring cup with a spout and pour the mixture into the tins, filling them no more than two-thirds full.
Bake for 30 to 32 minutes or until the pastry is golden brown around the edges. Toward the end of baking time, rotate the pans top to bottom and front to back. Let stand 5 minutes. Using the tip of a paring knife, run the blade carefully around the edges of the muffin cups to loosen the Tassies. When cups are cooled enough to handle, remove them form the pa and set on a cooling rack. While they are slightly warm, apply a small amount of the Vanilla Glaze to the top of each Tassie, spreading it with the bottom of a teaspoon.
Store in the refrigerator in an airtight container, layered between strips of wax paper for up to 5 days.

Cream Cheese Pastry

1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 ¼ cups all-purpose flour, spooned in and leveled, divided
¼ tsp salt
¼ cup powdered sugar

In a large bowl, using a wooden spoon, mix together the butter and cream cheese until smooth and thoroughly blended.
Mix in 1 cup of the flour and salt, working until almost incorporated. Cut in another ½ cup flour with the spoon, again working it until the flour is almost incorporated. Complete the process by kneading in another ½ cup flour. Do not overwork.(Note: The remaining flour is used for rolling).
With lightly floured hands, shape dough into a mound., then divide in half and form two 5-inch disks. Dust disks lightly with the flour and warp with plastic. Chill for at least 4 hours or up to 3 days.

Vanilla Glaze

2 cups powdered sugar
2-3 TBSP hot milk
1 TBSP corn syrup
½ tsp vanilla extract
pinch of salt

Place the powdered sugar in a large bowl and add the remaining ingredients. Stir with a small whisk or spoon until very smooth. The glaze should pour from a spoon in a steady stream. Use additional liquid sparingly. A little bit goes a long way.

Source: Adapted from Great Cookies by Carole Walter

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Comments

  1. Weather you join SHF or not you are always giving me a sugar high! These look so elegant and love the fact you have used both lemon and lime!

    Reply

  2. These little tassies look great. I hate to admit I’ve never tried a tassie before. (mostly ’cause I don’t like pie!)

    Reply

  5. I’m so glad that you were able to participate in this month’s SHF event; especially since Helen is hosting, and made the theme citrus!! :0)

    Those Coconut-Lemon-Lime Tassies look so elegant and refreshing!

    Reply

  6. Gosh Peabody those look so over the top. I might call them Pie Cookies. You’d need somebody really special to do all that work for these. I could promise I’d be appropriately appreciative if I had even one! ;0))

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  7. What darling little lemon pies…a lot of work, but surely delish.
    Know what you mean about events…have not been keeping track…maybe in June.

    Reply

  12. I hear that it was alot of work – screwed up your nails too (not cool) but yowzer – look at the end result – you made me very happy so in my books all worth while.

    Reply

  19. Those look delicious, and a lot of work too.

    I find that when I need to press down pastry into molds and my nails are too long, it’s easier to bend my finger, and use the back of the middle phalanx to press the dough into shape. Takes a bit getting used to the routine, but it works better than getting all the dough under my nails.

    Reply

  20. well, the filling sounds great (i love coconut) and that glaze would be appropriate for drinking straight from the bowl, but i’m most excited and smitten by the cream cheese pastry. my oh my. i could eat 17 of these suckers before realizing what i’d done. 🙂

    Reply

  21. It’s amazing the things we’ll do for our foodie friends and the events they conjure. Glad you made these–am intrigued by the pastry….

    j

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  26. MMM…I love me some pie, whether in cookie form or just norm. And lime? Nice. Let me know if you get a system figured out for how to keep on top of the events. I know my mind left a long time ago. 😉

    Reply

  29. These sound delicious. I might have to use up a block of cream cheese that’s looking lonely in my refrigerator with this recipe.

    Reply

  30. Ha- I do that myself.
    I start out saying to myself that I’ll just bake something easy…then it turns into a lot of work. And the kitchen turns into a disaster.
    These look beautiful and super citrus-y.

    Reply

  32. I bought a wooden tamper to help make tassies. It’s a neat little gadget that fits into a mini-muffin pan, pressing the dough up the sides of the pan. If you keep it floured, it works like a charm — and no dough in the fingernails. I got mine at a Pampered Chef party for a few bucks, but I think kitchen-supply stores have a similar thing.

    Reply

  33. They look so good. I am on a sugar high with Lemon Buttermilk Sorbet myself. It was a fun event, and loving lemon am so excited to see what everyone made. Great photos as always.

    Reply

  41. Looks like a great cookie for Christmas. There is such a thing as a tassie tamper. Making the shells pretty easy and no worry about nails etc. It does most of the work. Available at kitchen stores, etc.

    Reply

  43. These sound delish! Can’t wait to try them.

    I use a wooden smoosher thing to squish the dough into shape…. I think I got it from Pampered Chef a zillion years ago. And I use a cookie scoop (like a mini ice cream scoop?) to get the crust the right size/shape because I hate rolling it and getting it under my nails too. 😁

    Reply

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