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RECIPE FOR APRICOT PECAN TASSIES |
Title: Apricot Pecan Tassies Category: Shaped Cookies
Instructions:
Apricot Pecan Tassies1/2 cup plus 1 tablespoon butter (no substitutes, softened, divided 6 tablespoons cream cheese, softened 1 cup all-purpose flour 3/4 cup packed brown sugar 1 egg, lightly beaten 1/2 teaspoon vanilla extract 1/4 teaspoon salt 2/3 cup diced dried apricots 1/3 cup chopped pecans In a mixing bowl, cream 1/2 cup butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. Meanwhile, in a bowl, combine brown sugar, egg, vanilla extract, salt and remaining butter. Stir in apricots and pecans; set aside. Roll dough into 1-inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon 1 teaspoon apricot mixture into each cup. Bake at 325 degrees F for 25 minutes or until golden brown. Cool in pans on wire racks. Yields 2 dozen.
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