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

  1. 1
    For Base:
  2. 2
    In 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.
  3. 3
    For Filling:
  4. 4
    Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
  5. 5
    Preheat 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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