Lemon-Cranberry Tassies

If you're serving these lemon tassies around Christmas, decorate with sugared cranberries and rosemary to fit the red and green color scheme.

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  • Makes: 36 servings
  • Hands On: 40 mins
  • Total Time: 1 hr 15 mins

Lemon-Cranberry Tassies

Directions

  1. Preheat oven to 350 degrees F. In a large bowl beat shortening with an electric mixer on medium 30 seconds. Add brown sugar, vanilla, lemon zest, baking powder, baking soda, and salt; beat until combined. Beat in eggs until combined. Beat in flour until combined. Shape dough into 1-inch balls. Roll each ball in granulated sugar. Place one ball into a mini muffin cup; press into bottom and up the sides. Repeat with all balls.
  2. Bake 10 to 12 minutes or until golden. (If tassies puff during baking, re-press with spoon.) Cool 5 minutes in cups. Remove; cool on a wire rack. Repeat with remaining batter. Fill cooled tassies with cranberry relish. If desired, top with sugared cranberries and rosemary leaves.

From the Test Kitchen

Make-Ahead Tip

Store unfilled tassies in an airtight container at room temperature up to 3 days or freeze up to 3 months. Fill just before serving.

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Nutrition Facts (Lemon-Cranberry Tassies)

  • Per serving:
  • 108 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 10 mg chol. ,
  • 56 mg sodium ,
  • 19 g carb. ,
  • 0 g fiber ,
  • 8 g sugar ,
  • 1 g pro.
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