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Recipe(tried): Cranberry-Pecan Tassies

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A few weeks ago, I replied to a question on the board re freezing lemon tassies. I said I had frozen cranberry and other tassies but had not made lemon ones. I was asked for the recipe -and I had misplaced it. Here it is. I'm going to make some again tomorrow and put in the freezer. They're a bit tart - but good and so colorful and attractive!

CRANBERRY-PECAN TASSIES

1/2 cup margarine or butter
1 (3 ounce) package cream cheese, softened
1 cup all purpose flour

1 egg
3/4 cup brown sugar, packed
1 tablespoon margarine or butter, melted
1 teaspoon finely shredded orange peel
1/2 cup chopped fresh (raw) cranberries
1/2 cup chopped pecans

Prepare Tassie shells: Beat together 1/2 cup margarine and creamcheese in large mixer bowl with electric mixer on highto medium speed, about 30 seconds or until softened. Stir in flour; mix well. Cover and chill 1 hour. (I usually do a large amount of dough so I can make various flavors of tassies over a dayor so - and I use the food processor -so the cheese and margarine would not be softened)

prepare filling: In small bowl stir together egg, melted margarine and orangepeeel until smooth. Stir in cranberries and pecans; set aside.

Shape chilled dough into twenty-four(24) 1 inch balls; place each in 1-3/4-inch muffincup. Press dough onto bottom and sides of cups. Spoon about 1 tablespoon filling into each cup, stirring filling occasionally.

Bake in 350 degree F oven 25 to 30 minutes or until filling is set. Cool on rack. Remove from pans. Chill to store.
Makes 24.

Note - recipe is from a BETTER HOMES & GARDENS Christmas Special Publication -- 1991.

I usually put the cooled tassies on a waxed paper lined tray; freeze, then re-package in freezer containers. Thaw, covered. Before serving we like to dust them lightly with a sprinkling of powdered sugar .... they really taste great and look wonderful on a tray with an array of cookies.

MsgID: 0045095
Shared by: Shirl
Board: Cooking Club at Recipelink.com
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