Cranberry-Pecan Tassies

Yield: 24

Ingredients

Pastry

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

Filling

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

Instructions

Pastry

1. 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.

Filling

1. In a mixing bowl beat together the egg, brown sugar, vanilla extract and salt just until smooth.
2. Stir in the cranberries and pecans.
3. Spoon filling into the pastry-lined muffin cups.
4. Bake in a 325 degrees F oven for 30 to 35 minutes or until pastry is golden brown.
5. Cool in pans on wire racks.
6. Remove from pans by running a knife around the edges.