Cranberry-Pecan Tassies
Ingredients:
1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 teaspoon vanilla
Dash salt
1/3 cup finely chopped cranberries
3 tablespoons chopped pecans
Preparation:
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 Facts:
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
