Cranberry Pecan Tassies
|Cream cheese||3 Ounce, softened|
|Butter||1⁄2 Cup (8 tbs), softened|
|All purpose flour||1 Cup (16 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Finely chopped fresh cranberries||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||3 Tablespoon|
Blend cream cheese and butter.
Stir in flour.
If desired, chill 1 hour.
Shape into twenty-four 1-inch balls; place in ungreased 1 3/4-inch muffin pans.
Press dough evenly against bottom and sides of each.
Beat together egg, sugar, vanilla, and dash salt just till smooth.
Stir in cranberries and pecans.
Spoon into pastry-lined muffin cups.
Bake at 325°, 30 to 35 minutes.
Cool in pans.
Serving size: Complete recipe
Calories 2610 Calories from Fat 1384
% Daily Value*
Total Fat 159 g244.6%
Saturated Fat 78.7 g393.6%
Trans Fat 0 g
Cholesterol 546.9 mg182.3%
Sodium 406.5 mg16.9%
Total Carbohydrates 277 g92.3%
Dietary Fiber 9.4 g37.5%
Sugars 171.9 g
Protein 30 g59.4%
Vitamin A 83.6% Vitamin C 9%
Calcium 33.1% Iron 52.8%
*Based on a 2000 Calorie diet