Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Bite size cranberry tarts! Press pastry into mini muffin cups, then fill with fresh cranberries and a glistening, sweet topping.
Heat oven to 325°F.
Combine gluten-free flour blend, 3/4 cup butter and cream cheese in bowl. Beat at medium speed until dough forms a ball.
Divide dough into 36 equal pieces. Place 1 piece of dough into each ungreased mini muffin pan cup. Press dough evenly onto bottom and up sides of cup.
Combine sugar, pecans, egg, 1/4 cup butter and vanilla in bowl. Place 4 or 5 cranberry halves in each pastry-lined cup. Spoon 2 teaspoons sugar and pecan mixture over cranberries.
Bake 22-25 minutes or until golden brown. Loosen tarts from pan while hot by running knife around inside of rim. Cool completely. Remove from pans.
Combine powdered sugar, 1 teaspoon vanilla and enough milk for desired drizzling consistency in bowl; mix well. Drizzle over cooled tarts.
*Substitute frozen cranberries, thawed, drained, cut in half.
Dietary Fiber: 0g
An amazing recipe!! I brought these to a party and they cleared the dish. I had to grab some quick for my GF kids. A lovely use of fresh cranberries, it adds color and has a nice balance with the sweetness of the cookie. Your guests will never know these are gluten free! The only downside is you can only make these while cranberries are in season. I'll have to give them a try with another fruit or see if I can get my hands on some frozen cranberries.
the crust is short, the filling is easy to prepare and the tartness of the cranberries with the sweetness of the pecan pie filling is just right. i found the glaze to be a little too sweet, even though i did not use all of it.
I have celiacs disease and my 11 year old daughter made these very yummy and very tasty gluten free treats for Thanksgiving! Excellent! She used dried cranberries.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3312
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
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I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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