Ingredients
24
24 servings
- •½ cup butter, softened
- •1 (3 ounce) package cream cheese, softened
- •1 cup all-purpose flour
- •1 egg
- •¾ cup packed brown sugar
- •1 tablespoon butter, melted
- •1 teaspoon vanilla extract
- •3 tablespoons chopped walnuts
- •3 tablespoons chopped fresh cranberries
Instructions
- In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
- While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
- Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
- Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.
Nutritional Facts
Per 24 servings
- Calories: 106
- Carbohydrate: 11g
- Fat: 6g
- Fiber: 0g
- Protein: 1g
- Sugar: 7g
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