Pumpkin-Cranberry Tassies

These bite-size treats have rich pastry shells with a filling of pumpkin, cranberries, sugar and spices.

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Ingredients:

• 1/2 cup unsalted butter, softened
• 3 ounces cream cheese, softened
• 1 cup all-purpose flour
• 3/4 cup light brown sugar, packed, divided use
• 1/4 cup canned pumpkin (not pumpkin pie filling)
• 2 Tablespoons unsalted butter, melted and cooled, divided use
• 1 large egg yolk
• 1 Tablespoon heavy whipping cream
• 1 teaspoon vanilla
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 Tablespoons dried cranberries, finely chopped
• 1/2 cup pecans, finely chopped

Method

Preheat oven to 325F. Grease (2) 12-cup or (1) 24-cup miniature muffin cups. In a small bowl combine the softened butter and the cream cheese until fluffy. Beat in flour. Shape into 24 balls. Place 1 ball in each greased muffin cup. Press dough onto the bottom and up sides of each muffin cup. Bake until edges of dough are lightly browned, about 8-10 minutes. Remove muffin cups from oven. Maintain oven temperature. Meanwhile, in a medium bowl combine 1/2 cup brown sugar, pumpkin, 5 teaspoons melted butter, egg yolk, cream, vanilla, cinnamon and nutmeg. Stir until smooth. Mix in cranberries. Spoon into warm shells. Mix the remaining butter and nuts in a small bowl. Sprinkle over the filled cups. Return to oven and bake until the filling is set, about 23-26 minutes. Remove from oven and cool in pan for 10 minutes. Run a knife around edges of tassies to loosen. Remove, transfer to rack and cool completely.

Notes: Nice for your holiday cookie trays.

Number of servings: Makes 24 cookies

Submitted By: cybercook
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