Cranberry Pecan Tassies

Cranberry Pecan Tassies



:





1/2 up. butter, softened

1(3 oz). pkg. cream cheese, softened

1 cup flour

1 egg

3/4 cup packed brown sugar

1 tsp. vanilla

dash of salt

1/3 cup finely chopped fresh cranberries

3 TB chopped pecans





Pastry: In a bowl, beat the butter and cream cheese till combined. Stir in flour. Wrap in plastic wrap and chill in refrigerator for 1 hour. Shape into 24 balls place one ball in tart or mini muffin pans. Press dough evenly against bottom and up sides of each muffin cup. Fill with the following filling



Filling: In a small bowl, beat together the egg, brown sugar, vanilla, and salt till smooth. Stir in cranberries and pecans. Spoon filling into the pastry lined muffin cups about 2/3 full Bake tassies in a 325 degree oven for 30-35 minutes or till pastry is golden brown. Cool in pans on wire rack. Remove from pans by running a knife around the edges. Store in an airtight container. This is easy to double.







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