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1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
3/4 cup packed brown sugar
1 teaspoon vanilla extract
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-inch 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 extract and salt just until smooth.
Stir in the cranberries and pecans.
Spoon filling into the pastry-lined muffin cups.
Bake in a 325 degrees F 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.
Thanksgiving Cookie Recipes
Thanksgiving Recipes Index
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