Cranberry-Pecan Tassies

Cranberry-Pecan Tassies
  • Cooking Time: 30-35 min.
  • Difficulty: easy

Makes 24.
Place in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.



  1. Preheat oven to 325.
  2. In a bowl, combine cream cheese and butter. Stir in flour.
  3. Shape dough into 24 balls, place one ball in each cup of a greased mini muffin tin.
  4. Press dough evenly against bottom and side of muffin cups.
  5. To make filling, beat together egg, brown sugar, vanilla, and a dash of salt until smooth. Stir in cranberries and pecans.
  6. Spoon filling into pastry lined muffin cups.
  7. Bake in oven for 30-35 minutes or until pastry is golden brown. Cool. Remove from pan.

You may also like

Add Your Comment