Apricot Pecan Tassies
|All purpose flour||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), cut into pieces|
|Light cream cheese||6 Tablespoon|
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Egg||1 , lightly beaten|
|Butter||1 Tablespoon, softened|
|Vanilla extract||1⁄2 Teaspoon|
|Diced dried california apricot halves||2⁄3 Cup (10.67 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
For Crust, in food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a ball.
Wrap dough in plastic wrap and refrigerate 15 minutes.
For Filling, combine sugar, egg, 1 tablespoon butter, vanilla and salt in medium bowl; beat until smooth.
Stir in apricots and nuts.
Preheat oven to 325°F.
Shape dough into 24 (1-inch) balls and place in paper-lined or greased miniature muffin cups or tart pans.
Press dough on bottom and sides of each cup; fill with 1 teaspoon apricot-pecan filling.
Bake 25 minutes or until golden and filling sets.
Cool slightly and remove from cups.
Cooled cookies can be wrapped tightly in plastic and frozen for up to 6 weeks.