Apricot Pecan Tassies

“I've made these great one-bite apricot pecan "pies" for my Christmas gift trays for a couple of years and always get rave reviews. I love the dried apricots, but you could substitute almost any dried fruit you like. I got this recipe from a Christmas Cookie cookbook that credits the recipe to the California Apricot Advisory Board.”
READY IN:
1hr 15mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. For Base:
  2. In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
  3. For Filling:
  4. Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
  5. Preheat oven to 325°F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.

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