Cranberry Pecan Tassies Recipe

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Cranberry Pecan Tassies Recipe
Cranberry Pecan Tassies Recipe photo by Taste of Home
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Cranberry Pecan Tassies Recipe

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Publisher Photo
A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! —Peggy West, Georgetown, Delaware
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1 large 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

Directions

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.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Yield: 2 dozen.
Originally published as Cranberry PecanTassies in Simple & Delicious December/January 2014

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1 large 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
  1. 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.
  2. 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.
  3. 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.
  4. Bake 20-25 minutes or until crust is golden and filling is set. Cool in pans 2 minutes. Remove to wire racks to cool.
    Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
    Yield: 2 dozen.
Originally published as Cranberry PecanTassies in Simple & Delicious December/January 2014

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Reviews forCranberry Pecan Tassies

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MY REVIEW
paynemission User ID: 5069651 180418
Reviewed Dec. 26, 2013

"easy to make and very refreshing with the cranberry and bit of orange. took them to work and everyone loved them."

MY REVIEW
M-Miles User ID: 5142529 121486
Reviewed Dec. 23, 2013

"These are really delicious. I made them ahead for give-away Christmas treats and froze them. It worked out really well. My husband loves them and everyone I shared them with did too. This is definitely a keeper/repeat recipe. Can't wait to make them again."

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