Cranberry Pecan Tassies

I found this recipe in the Sunday paper. I love cranberries, so anything with cranberries in it catches my eye.

Cranberry Pecan Tassies

Ingredients:

• 4 ounces cream cheese, room temperature
• 1/4 cup butter, room temperature
• 1 cup flour
• 1 egg
• 3/4 cup packed brown sugar
• 1 T. butter, melted
• 1 tsp. vanilla extract
• 1/8 tsp. salt
• 3/4 cup chopped fresh cranberries (I used frozen)
• 2/3 cup chopped pecans

Directions:

1. In medium bowl, using pastry blender (or fork) combine cream cheese, 1/4 cup butter and flour. Form into dough ball. Wrap dough in plastic wrap and refrigerate 1 hour.
2. In mixing bowl, prepare filling; Beat egg, brown sugar, melted butter, vanilla and salt on medium speed until creamy.
3. In separate bowl, combine chopped cranberries and pecans.
4. Shape dough into 1-inch balls and press into bottom and up sides of ungreased cups of miniature muffin tin.
5. Fill tarts half full with cranberry-pecan mixture, then pour filling over the top.
6. Bake in preheated 325° oven until lightly browned, 25 to 35 minutes. Cool completely in pan.

They took a little longer to make than I thought they would, mainly pressing the dough into the mini muffin tin. Overall, I think it was definitely worth it because these are really good. It's also the first time I ever used my mini muffin tin!

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