Apricot Pecan Tassies
12 ingredients
5 steps
Ingredients
- Base
- 1 cup all-purpose flour
- 1/2 cup butter, cut into pieces
- 6 tablespoons reduced calorie cream cheese
- Filling
- 3/4 cup light brown sugar, firmly packed
- 1 egg, lightly beaten
- 1 tablespoon butter, softened
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 2/3 cup dried apricot halves, diced (about 4 oz)
- 1/3 cup pecans, chopped
Directions
-
1For Base:
-
2In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
-
3For Filling:
-
4Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
-
5Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.
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