Recipe by MarlaM
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.
- 236.59 ml all-purpose flour
- 118.29 ml butter, cut into pieces
- 88.74 ml reduced calorie cream cheese
- 177.44 ml light brown sugar, firmly packed
- 1 egg, lightly beaten
- 14.79 ml butter, softened
- 2.46 ml vanilla
- 1.23 ml salt
- 158.51 ml dried apricot halves, diced (about 4 oz)
- 78.07 ml pecans, chopped
Directions See How It's Made
- For Base:.
- 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.
- For Filling:.
- Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
- 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.