Cranberry-Pecan Tassies
Recipe from Better Homes and Gardens

Fruit- and nut-filled tassies, which are old Scottish for "little cups," dress up the after-dinner plate with their special-occasion flavor and home-style comfort.


Cranberry-Pecan Tassies

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Servings: Makes 24 tassies.
Prep Time: 20 mins
Total Time: 50 mins
Related Categories: Christmas Cookies, Cookies, Cranberry, Cranberry Desserts
 
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Ingredients
  • 1/2  cup
    butter, softened
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  • 1  3-ounce package
    cream cheese, softened
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  • 1  cup
    all-purpose flour
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  • 1 
    egg
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  • 3/4  cup
    packed brown sugar
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  • 1  teaspoon
    vanilla
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  •   Dash
    salt
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  • 1/3  cup
    finely chopped cranberries
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  • 3  tablespoons
    chopped pecans
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Directions
1.
For pastry, in a mixing bowl beat the butter and cream cheese until combined. Stir in the flour. Wrap in plastic wrap and chill in refrigerator for 1 hour, if desired.
2.
Shape the dough into 24 balls; place in ungreased 1-1/2-inch muffin pans. Press dough evenly against bottom and up sides of each muffin cup.
3.
For the filling, in a mixing bowl beat together the egg, brown sugar, vanilla, and salt just until smooth. Stir in cranberries and pecans. Spoon filling into the pastry-lined muffin cups.
4.
Bake tassies in a 325 degree F oven for 30 to 35 minutes or until pastry is golden brown. Cool in pans on wire racks. Remove from pans by running a knife around the edges. Store in airtight container. Makes 24 tassies.
Nutrition information
Calories 94, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 23 mg, Sodium 59 mg, Carbohydrate 10 g, Protein 1 g. Percent Daily Values are based on a 2,000 calorie diet
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