1/2 cup – Butter, Softened
1 3 ounce Package – Cream Cheese, Softened
1 – All Purpose Flour
1 – Egg
3/4 Cup – Packed Brown Sugar
1 Teaspoon – Vanilla
1/3 Cup – Finely Chopped Cranberries
3 Tablespoons – Chopped Pecans
1. For pastry, in a mixing bowl beat the butter and cream cheese until combined. Stir in the flour. Wrap in plastic wrap and chill in refrigerator for 1 hour, if desired.
2. Shape the dough into 24 balls; place in ungreased 1-1/2-inch muffin pans. Press dough evenly against bottom and up sides of each muffin cup.
3. For the filling, in a mixing bowl beat together the egg, brown sugar, vanilla, and salt just until smooth. Stir in cranberries and pecans. Spoon filling into the pastry-lined muffin cups.
4. Bake Tassies in a 325 degree F oven for 30 to 35 minutes or until pastry is golden brown. Cool in pans on wire racks. Remove from pans by running a knife around the edges. Store in airtight container. Makes 24 Tassies.
Calories 94, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 23 mg, Sodium 59 mg, Carbohydrate 10 g, Protein 1 g. Percent Daily Values are based on a 2,000 calorie diet.