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Apricot Pecan Tassies
Ingredients:
1/2 c. plus 1 Tbs. butter (no substitutes), softened, divided
6 Tbs. cream cheese, softened
1 c. flour
3/4 c. brown sugar
1 eg, lightly beaten
1/2 tsp. vanilla extract
1/4 tsp. salt
2/3 c. dried apricots, diced
1/3 c. chopped pecans
1/2 c. plus 1 Tbs. butter (no substitutes), softened, divided
6 Tbs. cream cheese, softened
1 c. flour
3/4 c. brown sugar
1 eg, lightly beaten
1/2 tsp. vanilla extract
1/4 tsp. salt
2/3 c. dried apricots, diced
1/3 c. chopped pecans
Directions:
In a mixing bowl, cream 1/2 c. butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. Meanwhile, in a bowl, combine brown sugar, egg, vanilla, salt and remaining butter. Stir in apricots and pecans; set aside. Roll dough into 1" balls. Press onto the bottom and sides of greased miniature muffin cups. Spoon 1 tsp. apricot mixture into each cup. Bake at 325 for 25 minutes or until golden brown. Cool in pans on wire racks. Makes 2 dozen.
In a mixing bowl, cream 1/2 c. butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. Meanwhile, in a bowl, combine brown sugar, egg, vanilla, salt and remaining butter. Stir in apricots and pecans; set aside. Roll dough into 1" balls. Press onto the bottom and sides of greased miniature muffin cups. Spoon 1 tsp. apricot mixture into each cup. Bake at 325 for 25 minutes or until golden brown. Cool in pans on wire racks. Makes 2 dozen.
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