Ingredients for Christmas Cranberry Nut Tassies Mini
- 1/2 cup butter, softened
- 3 ounces cream cheese, softened
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1/4 cup packed light brown sugar
- Orange Rind
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
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How to Make Christmas Cranberry Nut Tassies Mini
- Beat 1/2 cup (1 stick) softened butter and 3 ounces cream cheese at medium speed with an electric mixer until light and fluffy.
- Gradually add 1 1/2 cups all-purpose flour, beating until just combined. Be careful not to overmix.
- Cover the dough and chill in the refrigerator for 1 hour.
- Preheat oven to 325°F (165°C). Lightly grease 24 cups of a mini muffin tin.
- Shape the chilled dough into 24 equal-sized balls.
- Press each dough ball into a cup of the prepared mini muffin tin, forming a small shell.
- In a separate bowl, whisk together 1 large egg, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, and 1 teaspoon vanilla extract.
- Gently stir in 1 cup fresh or frozen cranberries and 1/2 cup chopped pecans.
- Spoon 1 tablespoon of the cranberry pecan filling into each prepared tart shell.
- Bake for 25-30 minutes, or until the filling is set and the crust is lightly golden brown.
- Let the tassies cool in the muffin tin for a few minutes before carefully removing them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
27g
Fat
18g
Carbs
3g
