3 oz cream cheese, softened
1/2 cup butter or oleo, softened
1 cup sifted all-purpose flour
1 egg, beaten
3/4 cup packed light brown sugar
1 tbsp butter or oleo
1 tsp vanilla extract
1/8 tsp salt
2/3 cup coarsely broken pecan pieces
1 cup cranberries, chopped
In a mixing bowl blend the cream cheese with the half cup of butter until completely mixed together. Add in the flour and mix well. Cover and refrigerate for 1 hour.
Shape the chilled cream cheese mixture into 1-inch sized balls. Press over the bottoms and sides of 24 greased muffin tin cups.
In mixer bowl beat the egg, brown sugar, and tablespoon of butter until the mixture is light and fluffy. Beat in the vanilla and salt.
Sprinkle the pecan pieces and the cranberries evenly into the crusts in the muffin tins. Pour the egg mixture over the nuts and berries. Bake at 325 degrees for 25 minutes or until the fillings are set. Cool.
1 cup sifted all-purpose flour
1 egg, beaten
3/4 cup packed light brown sugar
1 tbsp butter or oleo
1 tsp vanilla extract
1/8 tsp salt
2/3 cup coarsely broken pecan pieces
1 cup cranberries, chopped
In a mixing bowl blend the cream cheese with the half cup of butter until completely mixed together. Add in the flour and mix well. Cover and refrigerate for 1 hour.
Shape the chilled cream cheese mixture into 1-inch sized balls. Press over the bottoms and sides of 24 greased muffin tin cups.
In mixer bowl beat the egg, brown sugar, and tablespoon of butter until the mixture is light and fluffy. Beat in the vanilla and salt.
Sprinkle the pecan pieces and the cranberries evenly into the crusts in the muffin tins. Pour the egg mixture over the nuts and berries. Bake at 325 degrees for 25 minutes or until the fillings are set. Cool.
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