Cranberry Pecan Tassies Recipe
Ingredients
| Package cream cheese | 1 3 Ounce, softened | |
| Butter | 1/2 Cup (16 tbs), softened | |
| All purpose flour | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Cranberries | 1/3 Cup (16 tbs), finely chopped | |
| Pecans | 3 Tablespoon, chopped |
Directions
Blend cream cheese and butter.
Stir in flour.
If desired, chill 1 hour.
Shape into twenty-four 1-inch balls; place in ungreased 1 3/4-inch muffin pans.
Press dough evenly against bottom and sides of each.
Beat together egg, sugar, vanilla, and dash salt just till smooth.
Stir in cranberries and pecans.
Spoon into pastry-lined muffin cups.
Bake at 325°, 30 to 35 minutes.
Cool in pans.
Stir in flour.
If desired, chill 1 hour.
Shape into twenty-four 1-inch balls; place in ungreased 1 3/4-inch muffin pans.
Press dough evenly against bottom and sides of each.
Beat together egg, sugar, vanilla, and dash salt just till smooth.
Stir in cranberries and pecans.
Spoon into pastry-lined muffin cups.
Bake at 325°, 30 to 35 minutes.
Cool in pans.
Chef
