A great cranberry twist on traditional nut tassies. These delightful fall tarts are baked in a mini muffin pan to stunning perfection. Perfect for parties and cookie trays.

pammy74
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.

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  • While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.

  • Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.

  • Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.

Nutrition Facts

105.5 calories; 1.3 g protein; 11.1 g carbohydrates; 23.1 mg cholesterol; 46.1 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2014
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. Read More
(41)

Most helpful critical review

Rating: 3 stars
11/11/2010
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! Read More
(17)
18 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/03/2014
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. Read More
(41)
Rating: 5 stars
12/03/2014
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. Read More
(41)
Rating: 5 stars
12/15/2009
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. Read More
(25)
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Rating: 3 stars
11/11/2010
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! Read More
(17)
Rating: 5 stars
12/10/2014
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! Read More
(8)
Rating: 4 stars
11/13/2007
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. Read More
(8)
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Rating: 5 stars
08/22/2005
These are sooooo good!!! Made them for a baby shower and everybody LOVED them. Will definately make again. Read More
(7)
Rating: 4 stars
12/28/2011
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. Read More
(5)
Rating: 5 stars
12/06/2011
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...... Read More
(4)
Rating: 4 stars
12/07/2014
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. Read More
(4)