Recipe: Cranberry Pecan Tassies

CRANBERRY-PECAN TASSIES

FOR THE DOUGH:
1/2 cup butter, room temperature
1 (3 oz) pkg cream cheese, softened
1 cup all-purpose flour
FOR THE FILLING:
1 large egg
3/4 cup brown sugar
1 tablespoon butter, melted
1 teaspoon finely shredded orange peel
1/2 cup chopped cranberries
1/2 cup chopped pecans

TO PREPARE THE DOUGH:
Beat together 1/2 cup butter and cream cheese in a large mixing bowl with an electric mixer until softened. Stir in flour, mix well. Cover and chill for 1 hour.

TO PREPARE THE FILLING:
Stir together egg, brown sugar, 1 tbsp. butter and orange peel in a small bowl til smooth. Stir in cranberries and pecans then set aside.

TO SHAPE AND BAKE:
Preheat oven to 325 degrees F.

Shape chilled dough into twenty four 1-inch balls. Place each ball in an ungreased 1 3/4-inch muffin cup. Press dough onto bottom and sides of cups. Spoon about 1 tbsp filling into each cup, stirring occasionally.

Bake at 325 for 25-30 minutes or until filling is set.

Cool on rack. Remove from pans, cool and store.

Source: Better Homes and Gardens Christmas Cookies, 1991