Cranberry Orange Tassies
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
24 cookies
ingredients
- 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) package refrigerated unbaked pie crusts
directions
- 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.
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RECIPE SUBMITTED BY
I recently moved to Alaska from Arizona for my husbands job. Right now I am staying home with our 2-year-old daughter. We are all still trying to discover Anchorage and all that Alaska has to offer. I love everything about food. Shopping for food, cooking food, and eating food. My mother is an amazing baker, and I am fortunate that she passed that on to me.
My husband is from Zambia, in southern Africa, so we cook a lot of traditional Zambian dishes. I love to cook but rarely do I measure and track cooking times. I am the kind of cook that just throws things together until I get what I am looking for.
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