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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cranberry Pecan Tassies Recipe

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This recipe for Cranberry Pecan Tassies is from ET's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. Softened butter
3 oz. softened Cream Cheese
1 c. All-purpose flour
1 egg
2/3 c. Packed Brown sugar
1 TB melted butter
1 tsp. Grated orange peel
1/2 c. Chopped pecans
1/2c. Fresh or frozen (thawed) cranberries
Directions:
Directions:
Preheat oven to 325º
In a small bowl, cream butter & cream cheese until blended; gradually beat in flour.
Refrigerate, covered, 30 minutes or until firm enough to shape
Shape dough into 1" balls; place in a greased Mini-muffin tin. Press evenly onto bottoms & up sides of cups.
In a small bowl, beat egg, brown sugar,melted butter & orange peel until well blended.
Stir in pecans.
Spoon 1-1/2 tsp. Of filling into each cup; top with cranberries
Bake 20-25 minutes or until crust is golden & filling is set.
Cool in pans 2 minutes. Remove to wire racks to cool
Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
25 min + 30 minutes chilling

 

 

 

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