Serving Size : 24
1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup flour
1 egg
3/4 cup packed brown sugar
1 teaspoon vanilla
dash salt
1/3 cup finely chopped cranberries
3 tablespoons chopped pecans
For pastry:
In a mixing bowl beat the butter and cream cheese until combined. Stir in the flour. If desired, chill in refrigerator for 1 hour. Shape the dough into 24 balls; place in ungreased 1-3/4″ muffin pans. Press dough evenly against bottom and up sides of each muffin cup.
For the filling:
In a mixing bowl beat together the egg, brown sugar, vanilla and salt just until smooth. Stir in the cranberries and pecans. Spoon filling into the pastry-lined muffin cups.
Bake in a 325 degree oven for 30-35 minutes or until pastry is golden brown. Cool in pans on wire racks. Remove from pans by running a knife around the edges.