Cranberry-Pecan Tassies



  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour


  • 1 egg
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1/3 cup finely chopped cranberries
  • 3 tablespoons chopped pecans


  1. Pastry: In a mixing bowl beat the butter and cream cheese until combined.
  2. Stir in the flour.
  3. If desired, chill in refrigerator for 1 hour.
  4. Shape the dough into 24 balls; place in ungreased 1 3/4-inch muffin pans. Press dough evenly against bottom and up sides of each muffin cup.
  5. Filling: In a mixing bowl beat together the egg, brown sugar, vanilla extract and salt just until smooth.
  6. Stir in the cranberries and pecans.
  7. Spoon filling into the pastry-lined muffin cups.
  8. Bake in a 325 degrees F oven for 30-35 minutes or until pastry is golden brown.
  9. Cool in pans on wire racks.
  10. Remove from pans by running a knife around the edges.

Yield: 24

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