Cranberry orange tassies recipe?!
Answers: Does anyone have a recipe for these? I was browsing through the Christmas baking magazines when they first premiered a couple months ago and this recipe sounded (and looked) really good. Not only do I not remember which magazine it was in but I didn't want to buy the magazine for just the one recipe.
Cranberry Orange Tassies
24
cookies
time to make 45 min 30 min prep
1 cup water
2/3 cup dried cranberries
1/3 cup orange marmalade
1/4 cup walnuts, toasted and chopped
3 ounces white chocolate chips
1 (15 ounce) package refrigerated unbaked pie crusts
1. Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside.
2. Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds usings a 2 1/2 inch cookie cutter.
3. Preheat oven to 375*F. Using a tamper press the dough into ungreased mini-muffing pans (you can also press the dough by hand, but the tamper makes things go much faster.).
4. Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess.).
5. Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.
6. Tassies can be frozen in a single layer for up to one month.
CRANBERRY-ORANGE -PECAN TASSIES
FOR THE DOUGH:
1/2 cup butter, room temperature
1 (3 oz) pkg cream cheese, softened
1 cup all-purpose flour
FOR THE FILLING:
1 large egg
3/4 cup brown sugar
1 tablespoon butter, melted
1 teaspoon finely shredded orange peel
1/2 cup chopped cranberries
1/2 cup chopped pecans
TO PREPARE THE DOUGH:
Beat together 1/2 cup butter and cream cheese in a large mixing bowl with an electric mixer until softened. Stir in flour, mix well. Cover and chill for 1 hour.
TO PREPARE THE FILLING:
Stir together egg, brown sugar, 1 tbsp. butter and orange peel in a small bowl til smooth. Stir in cranberries and pecans then set aside.
TO SHAPE AND BAKE:
Preheat oven to 325 degrees F.
Shape chilled dough into twenty four 1-inch balls. Place each ball in an ungreased 1 3/4-inch muffin cup. Press dough onto bottom and sides of cups. Spoon about 1 tbsp filling into each cup, stirring occasionally.
Bake at 325 for 25-30 minutes or until filling is set.
Cool on rack. Remove from pans, cool and store.
1 cup water
2/3 cup dried cranberries
1/3 cup orange marmalade
1/4 cup walnuts, toasted and chopped
3 ounces white chocolate chips
1 (15 ounce) package refrigerated unbaked pie crusts
Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside.
Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds usings a 2 1/2 inch cookie cutter.
Preheat oven to 375*F. Using a tamper press the dough into ungreased mini-muffing pans (you can also press the dough by hand, but the tamper makes things go much faster.).
Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess.).
Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.
Tassies can be frozen in a single layer for up to one month.
ENJOY!!!