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Cranberry Pecan Tassies

 Cranberry Pecan Tassies
A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! —Peggy West, Georgetown, Delaware
24 ServingsPrep: 25 min. + chilling Bake: 20 min. + cooling


  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1 egg
  • 2/3 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon grated orange peel
  • 1/2 cup chopped pecans
  • 1/2 cup fresh or frozen cranberries, thawed


  • In a small bowl, beat butter and cream cheese until smooth; gradually
  • beat in flour. Refrigerate, covered, 30 minutes or until firm enough
  • to shape.
  • Preheat oven to 325°. Shape dough into 1-in. balls; place in
  • greased mini-muffin cups. Press evenly onto bottoms and up sides of
  • cups.
  • In a small bowl, beat egg, brown sugar, melted butter and orange peel
  • until blended. Stir in pecans. Spoon 1-1/2 teaspoons filling into
  • each cup; top with cranberries.
  • Bake 20-25 minutes or until crust is golden and filling is set. Cool
  • in pans 2 minutes. Remove to wire racks to cool. Yield: 2 dozen.

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Cranberry Pecan Tassies (continued)

Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.