Apricot Pecan Tassies - cooking recipe

Ingredients

Base
1 cup all-purpose flour
1/2 cup butter, cut into pieces
6 tablespoons reduced calorie cream cheese
Filling
3/4 cup light brown sugar, firmly packed
1 egg, lightly beaten
1 tablespoon butter, softened
1/2 teaspoon vanilla
1/4 teaspoon salt
2/3 cup dried apricot halves, diced (about 4 oz)
1/3 cup pecans, chopped

Preparation

For Base:
In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
For Filling:
Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
Preheat oven to 325\u00b0F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.