Prep 30 mins
Cook 15 mins
I love tassies! They are like the perfect little bite of pie, but sort of a cookie all at the same time. I got this recipe from one of the special holiday cookie publications that you see at the checkout counter. I somehow always get sucked into buying them! I have also made these with dried cherries and dried blueberries. I haven't decided which is my favorite, I love all three. I am going to post the recipe as written, which calls for refrigerated pie crust. However, I have used the dough from Pumpkin Ginger Tassies..miniature Delights and it worked just fine.
- 1 cup water
- 2⁄3 cup dried cranberries
- 1⁄3 cup orange marmalade
- 1⁄4 cup walnuts, toasted and chopped
- 3 ounces white chocolate chips
- 1 (15 ounce) packagerefrigerated unbaked pie crusts
- Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside.
- Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds usings a 2 1/2 inch cookie cutter.
- Preheat oven to 375*F. Using a tamper press the dough into ungreased mini-muffing pans (you can also press the dough by hand, but the tamper makes things go much faster.).
- Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess.).
- Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.
- Tassies can be frozen in a single layer for up to one month.