Cranberry-Pecan Tassies

Fruit- and nut-filled tassies, which are old Scottish for "little cups," dress up the after-dinner plate with their special-occasion flavor and home-style comfort.

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5.0 by 6 people

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  • Makes: 24 tassies
  • Prep: 20 mins
  • Bake: 30 mins 325°F

Cranberry-Pecan Tassies

Reviews (0)

5.0 by 6 people

Rate This!

Directions

  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.
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Nutrition Facts (Cranberry-Pecan Tassies)

  • Per serving:
  • 94 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 23 mg chol. ,
  • 59 mg sodium ,
  • 10 g carb. ,
  • 1 g pro.
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