Pecancranberry Tassies Recipes

Steps:

• 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 zest 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.

Steps:

• Combine dough ingredients.
• Chill for 1 hour.
• Form into 1 inch balls and press into miniature muffin tins.
• Combine filling ingredients.
• Spoon into shells.
• Bake 325 degrees for 40 minutes or until lightly browned.

Steps:

• cream butter and cream cheese.add flour gradually.mix until you have a soft dough.
• line miniature muffin cups with balls of dough and shape to fit tins.
• combine filling ingredients and spoon carefully into each tin.
• bake at 325* for 30-35 minutes or till filling is set.
• cool in pans.
• remove carefully from pans and cool on wire rack compeltely --
• store in refrigerator in airtight containers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
• In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
• Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.

Steps:

• Beat 1/2 cup butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add flour, beating well.
• Cover and chill dough 1 hour.
• Shape dough into 24 (1-inch) balls. Press 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell.
• Combine egg and next 3 ingredients; stir in cranberries and pecans.
• Spoon 1 tablespoon mixture into each shell.
• Bake at 325 degrees F for 25 minutes or until filling is set.
• Remove from pans immediately, and let cool completely on wire racks.

Steps:

• For pastry, beat cream cheese and flour on high speed until combined.
• Stir in flour.
• Chill for one hour.
• Shape into 24 balls.
• Place in ungreased 1 3/4 inch muffin tins.
• Press pastry evenly against bottom and up the sides.
• For filling: Beat egg, sugar, vanilla til smooth.
• Stir in nuts and cranberries.
• Spoon filling into cups.
• Bake 325 for 30-35 minutes until brown.
• Cool on wire racks.
• Remove by running a knife around the edges.

Steps:

• Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside.
• Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds usings a 2 1/2 inch cookie cutter.
• Preheat oven to 375*F. Using a tamper press the dough into ungreased mini-muffing pans (you can also press the dough by hand, but the tamper makes things go much faster.).
• Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess.).
• Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.
• Tassies can be frozen in a single layer for up to one month.