Cranberry Pecan Tassies

• 1/2 cup butter, softened
• 3 ounces cream cheese, softened
• 1 cup all-purpose flour
• 1 large egg, room temperature
• 2/3 cup packed brown sugar
• 1 tablespoon butter, melted
• 1 teaspoon grated orange zest
• 1/2 cup chopped pecans
• 1/2 cup fresh or frozen cranberries, thawed

1. In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 30 minutes or until firm enough to shape.
2. Preheat oven to 325u0b0. Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups.
3. In a small bowl, beat egg, brown sugar, melted butter and orange zest until blended. Stir in pecans. Spoon 1-1/2 teaspoons filling into each cup; top with cranberries.
4. Bake 20-25 minutes or until crust is golden and filling is set. Cool in pans 2 minutes. Remove to wire racks to cool.
5. Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

butter, cream cheese, flour, egg, brown sugar, butter, orange zest, pecans, frozen cranberries

Taken from www.tasteofhome.com/recipes/cranberry-pecan-tassies/ (may not work)