Chili Mango Tassies - Holiday Cookies

• 1 cup flour
• 1/2 cup butter
• 3 ounces cream cheese
• 3/4 cup dried mango, finely chopped
• 1/2 cup apricot preserves (sweetened)
• 1 tablespoon cider vinegar
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (or to taste)

1. Measure flour into a food processor. Cut cream cheese and butter into large chunks and add; process just until mixture starts to hold together.
2. 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).
3. In a small saucepan, bring 1 cup water to a boil. Remove from heat, add mangoes, cover, and allow to soak for 15 minutes.
4. 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.).
5. 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.
6. Bake at 350u0b0 for 25-30 minutes until edges are golden brown. Cool in pan on a wire rack; carefully remove tassies from pan when cool.

flour, butter, cream cheese, dried mango, apricot preserves, cider vinegar, chili powder, cayenne pepper

Taken from www.food.com/recipe/chili-mango-tassies-holiday-cookies-199770 (may not work)