Chili Mango Tassies - Holiday Cookies
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Yields:
-
24 cookies
- Serves:
- 12
ingredients
- 236.59 ml flour
- 118.29 ml butter
- 85.04 g cream cheese
- 177.44 ml dried mango, finely chopped
- 118.29 ml apricot preserves (sweetened)
- 14.79 ml cider vinegar
- 4.92 ml chili powder
- 1.23 ml cayenne pepper (or to taste)
directions
- Measure flour into a food processor. Cut cream cheese and butter into large chunks and add; process just until mixture starts to hold together.
- Empty mixture into a bowl and knead lightly, pressing dough into a disc. Wrap tightly in plastic wrap and refrigerate at least one hour (or up to 2 days).
- In a small saucepan, bring 1 cup water to a boil. Remove from heat, add mangoes, cover, and allow to soak for 15 minutes.
- Add remaining ingredients and return to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally and mashing any large pieces of mango with the back of a spoon or fork. Cool completely before using. (You may also refrigerate for 2-3 days before using.).
- To assemble, press 1-inch balls of dough into the bottom and up the sides of ungreased mini muffin cups. Fill each with 1 rounded teaspoons of chili-mango filling.
- Bake at 350° for 25-30 minutes until edges are golden brown. Cool in pan on a wire rack; carefully remove tassies from pan when cool.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
ItalianMama
United States