Average Rating: 5TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min.
YIELD: 2 dozen.Ingredients
- 1/2 cup butter, softened
- 3 ounces cream cheese, softened
- 1 cup all-purpose flour
- 1 large egg, room temperature
- 2/3 cup packed brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon grated orange zest
- 1/2 cup chopped pecans
- 1/2 cup fresh or frozen cranberries, thawed
Instructions
- 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 zest 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.
Nutrition Facts
1 tassie: 113 calories, 7g fat (4g saturated fat), 23mg cholesterol, 50mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
