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| Cranberry-Pecan Tassies by Carole Resnick |
 Taste the winning recipe in our Christmas Cookie Contest! |
| 1/2 cup butter, softened 1 package (3 ounces) cream cheese, softened 1 cup flour 1 egg 3/4 cup packed brown sugar 1 teaspoon vanilla Dash of salt 1/3 cup finely chopped cranberries 3 tablespoons chopped pecans |
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| For pastry: In a mixing bowl beat the
butter and cream cheese until combined. Stir in the flour. If desired, chill in
refrigerator for 1 hour. Shape the dough into 24 balls; place in ungreased 1
3/4-inch muffin pans. Press dough evenly against bottom and up sides of each
muffin cup. For the filling: In a mixing bowl beat together the egg, brown sugar, vanilla and salt just until smooth. Stir in the cranberries and pecans. Spoon filling into the pastry-lined muffin cups. Bake in a 325 degree F oven for 30-35 minutes or until pastry is golden brown. Cool in pans on wire racks. Remove from pans by running a knife around the edges. |
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