Apricot Pecan Tassies

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Apricot Pecan Tassies

 

1 cup all-purpose flour

1/2 cup butter or margarine, cut into pats

6 tablespoons reduced fat cream cheese

3/4 cup packed brown sugar

1 egg, lightly beaten

1 tablespoon butter or margarine, softened

1/2 teaspoon vanilla extract

1/4 teaspoon salt

2/3 cup finely chopped dried apricots

1/3 cup chopped pecans

 

Preheat the oven to 325 degrees. Combine the flour, 1/2 cup butter

and cream cheese in a blender container or food processor. Process

until the mixture forms a ball. Chill, wrapped in plastic wrap, for

15 minutes. combine the brown sugar, egg, 1 tablespoon butter,

vanilla and salt in a medium mixer bowl. Beat at medium-high speed

until smooth. Stir in the apricots and pecans. shape the dough into

twenty-four 1 " balls. Press the balls over the bottoms and up the

sides of 24 greased muffin cups. Spoon the apricot mixture into the

prepared muffin cups. Bake for 25 minutes or until filling is set.

Cool in the muffin cups on a wire rack.

 

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