Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1 package (3 ounces) cream cheese, softened

  3. 1 cup all-purpose flour FILLING:

  4. 1-1/2 cups packed brown sugar

  5. 2 tablespoons butter, melted

  6. 2 eggs, lightly beaten

  7. 2 teaspoons vanilla extract

  8. 2/3 cup finely chopped cranberries

  9. 1/3 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. In a small bowl, beat butter and cream cheese until creamy; gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Cut dough into 12 portions. Press onto the bottom and all the way up the sides of greased muffin cups. In a large bowl, combine the brown sugar, butter, eggs and vanilla. Stir in the cranberries and pecans. Spoon into prepared crusts. Bake at 350° for 25-30 minutes or until edges are golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator. Yield: about 1 dozen.


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