Christmas Cranberry-Nut Tassies (Mini)

Serve these bite-size gems when family and friends drop in during the holidays, or box them up to give as gifts with hot cocoa mix, tea or winter blend coffee. This recipe comes from the "Southern Living Little Book of Mini Muffins & More..." NOTE: Preparation time includes 1-hour chill time for dough.

• Ready In: 1 hr 35 mins
• Serves: 24
• Yields: 24 mini tassies

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 1 (3 ounce) package cream cheese, softened
• 1  cup all-purpose flour
• 1  large egg, beaten
• 3⁄4 cup  firmly packed light brown sugar
• 1  tablespoon butter or 1  tablespoon margarine, melted
• 1  teaspoon  grated  orange rind
• 1⁄2 cup  chopped fresh cranberries (I used the dried sweetened ones)
• 1⁄2 cup  chopped pecans

Directions

1. Beat 1/2 cup butter and cream cheese at medium speed with an electric mixer until creamy.
2. Gradually add flour, beating well.
3. Cover and chill dough 1 hour.
4. Shape dough into 24 (1-inch) balls. Press 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell.
5. Combine egg and next 3 ingredients; stir in cranberries and pecans.
6. Spoon 1 tablespoon mixture into each shell.
7. Bake at 325 degrees F for 25 minutes or until filling is set.
8. Remove from pans immediately, and let cool completely on wire racks.