Christmas Cranberry Nut Tassies Mini Recipes

CRANBERRY PECAN TASSIES

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.

HOLIDAY NUT MEDLEY WITH CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
• Combine the cashews, macadamias, pecans and pistachios in a large bowl.
• Melt the butter in a small saucepan. Pour the butter over the nuts and combine with a wooden spoon. Stir in the chopped rosemary, brown sugar, thyme, cayenne pepper and salt until combined.
• Spread the nuts evenly on the parchment-lined rimmed baking sheet and cook until toasted and fragrant, 12 to 14 minutes.
• Allow the nuts to cool slightly until they are warm, about 5 minutes.
• Combine the dried cranberries with the warm nut medley in a large bowl. Season with salt, if desired. Garnish with the rosemary sprigs before serving.

GRANDMA'S PECAN TASSIES

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.

CHRISTMAS CRANBERRY-NUT TASSIES (MINI)

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.

CRANBERRY NUT TARTS

Steps:

• In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
• While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
• Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
• Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.

CRANBERRY TASSIES

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.