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Cranberry Pecan Tassies

A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! —Peggy West, Georgetown, Delaware
  • Total Time
    Prep: 25 min. + chilling Bake: 20 min.
  • Makes
    2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1 large egg, room temperature
  • 2/3 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon grated orange zest
  • 1/2 cup chopped pecans
  • 1/2 cup fresh or frozen cranberries, thawed

Directions

  • In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to shape.
  • Preheat oven to 325°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups.
  • In a small bowl, beat egg, brown sugar, melted butter and orange zest until blended. Stir in pecans. Spoon 1-1/2 teaspoons filling into each cup; top with cranberries.
  • Bake 20-25 minutes or until crust is golden and filling is set. Cool in pans 2 minutes. Remove to wire racks to cool.
    Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts
1 tassie: 113 calories, 7g fat (4g saturated fat), 23mg cholesterol, 50mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.

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