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Apricot Pecan Tassies



  • 1/2 cup plus 1 tablespoon butter (no substitutes, softened, divided
  • 6 tablespoons cream cheese, softened
  • 1 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup diced dried apricots
  • 1/3 cup chopped pecans


  1. In a mixing bowl, cream 1/2 cup butter and cream cheese.
  2. Gradually add flour, beating until mixture forms a ball.
  3. Cover and refrigerate for 15 minutes.
  4. Meanwhile, in a bowl, combine brown sugar, egg, vanilla extract, salt and remaining butter.
  5. Stir in apricots and pecans; set aside.
  6. Roll dough into 1-inch balls. Press onto the bottom and up the sides of greased miniature muffin cups.
  7. Spoon 1 teaspoon apricot mixture into each cup.
  8. Bake at 325 degrees F for 25 minutes or until golden brown.
  9. Cool in pans on wire racks.

Yields 2 dozen.


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