I found this near same recipe a few years back. As I recall the woman who submitted it won a rather substantial amount in a baking contest. The difference is she had no butter in her filling used pecans and 1/3 cup cranberries. This is one of our favorite Christmas cookies.
This was awesome!! I had to give my family the recipe it was so good. I also increased the cranberries to 1/2c and the walnuts to 4T. It is also good with pecans.
After reading through the reviews I decided to follow Marie C's advice. I had to bake them a little longer (33 minutes). They were good but I think they're missing a little something. I'll be making them again but will probably add a little grated orange rind!
I formed the pastry into a ball and placed in the refrigerator to chill. For the filling I finely chopped 1/3 cup of cranberries and 1/3 cup of pecans in my food processor. Since I used unsalted butter I added teaspoon of salt. I also added t. of pure orange extract and 1 teaspoon of pure vanilla extract. I removed the dough from the refrigerator and cut it into halves. I placed one half onto a floured pastry cloth and replaced the other half in the refrigerator. I rolled the pastry and cut with a 2 cutter laid the cut rounds of dough on top of each lightly sprayed mini muffin cup and used a tart tamper to form the shells. I filled each shell about 3/4 full. Recipes makes a tasty and festive addition to a holiday cookie tray!
I find the usual tassies a little bland so I also increased the cranberries to 1/2c and pecans to 4T (and was eating the filling with a spoon it was so good) and I would've been happier with even more of both. This is a good cookie and a nice change from the usual tassie.
These are sooooo good!!! Made them for a baby shower and everybody LOVED them. Will definately make again.
These were very tasty but I really didn't taste the cranberry. The next time I'd maybe cut back on the amount of nuts and add more cranberries.
I made these with the addtional nuts and cranberries. also addes the orange zest...very good. but I think I needed to bake them a little longer due to having a hard time getting them out of the pan. They were nice n brown did run over so had a hard time telling if they were done. so next time I will bake a little longer. still are very good......
I doubled the recipe to use an eight ounce package of cream cheese this yielded 33 tarts that baked in 25 minutes. I used chocolate chips for the nuts because I needed it to be nut free. Next time I would not double the filling as I had quite a bit left. They were very tasty! Next time spray top of pan with Pam for easier removal and clean up.
