Recipe: Cranberry Pecan Tassies

Hi Judy,

These aren't Shirl's (we'd still like to see your recipe Shirl!) but thought you might be interested in this newsgroup-posted recipe.

Betsy

Forum: alt.cookies.yum.yum.yum
Date: 1999/11/19
Author: Nancy Van Ess

Cranberry-Pecan Tassies
Recipe By : Cookie Classics
Serving Size : 24

1/2 cup butter -- softened
3 ounces cream cheese -- softened
1 cup flour
1 egg
3/4 cup packed brown sugar
1 teaspoon vanilla
dash salt
1/3 cup finely chopped cranberries
3 tablespoons chopped pecans

For pastry: In a mixing bowl beat the butter and cream cheese until combined. Stir in the flour. If desired, chill in refrigerator for 1 hour. Shape the dough into 24 balls; place in ungreased 1 3/4" muffin pans. Press dough evenly against bottom and up sides of each muffin cup.

For the filling: In a mixing bowl beat together the egg, brown sugar, vanilla and salt just until smooth. Stir in the cranberries and pecans. Spoon filling into the pastry-lined muffin cups.

Bake in a 325 degree oven for 30-35 minutes or until pastry is golden brown. Cool in pans on wire racks. Remove from pans by running a knife around the edges.