Cranberry Pecan Tassies recipe

1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 large egg, beaten
3/4 cup firmly packed light brown sugar
1 tablespoon butter or melted butter
1 teaspoon grated orange rind
1/2 cup chopped pecans
1/2 cup chopped fresh cranberries

Beat 1/2 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour, beating well. Cover and chill 1 hour.

Shape dough into 24 (1-inch) balls; press balls into miniature muffin pans lightly coated with cooking spray. Set aside.

Combine egg and next 3 ingredients; stir in cranberries and pecans. Spoon 1 tablespoon mixture into each shell.

Bake at 325 degrees F for 25 minutes or until filling is set. Remove from pans immediately and cool completely on wire racks.

Makes 2 dozen.