Chili Mango Tassies Holiday Cookies Recipes

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

Steps:

• Measure flour into a food processor. Cut cream cheese and butter into large chunks and add; process just until mixture starts to hold together.
• Empty mixture into a bowl and knead lightly, pressing dough into a disc. Wrap tightly in plastic wrap and refrigerate at least one hour (or up to 2 days).
• In a small saucepan, bring 1 cup water to a boil. Remove from heat, add mangoes, cover, and allow to soak for 15 minutes.
• Add remaining ingredients and return to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally and mashing any large pieces of mango with the back of a spoon or fork. Cool completely before using. (You may also refrigerate for 2-3 days before using.).
• To assemble, press 1-inch balls of dough into the bottom and up the sides of ungreased mini muffin cups. Fill each with 1 rounded teaspoons of chili-mango filling.
• Bake at 350° for 25-30 minutes until edges are golden brown. Cool in pan on a wire rack; carefully remove tassies from pan when cool.

Steps:

• In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
• Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.

Steps:

• Place fruit upright in cups. Arrange chili powder and salt in dishes. Sprinkle some over fruit, serving the rest on the side.