makes 24 cups

1 3oz. package cream cheese, softened

½ cup (1 sticks) unsalted butter, softened

1 cup flour

¼ teaspoon kosher salt

1 egg, lightly beaten

¾ cup light brown sugar

1 teaspoon vanilla

½ teaspoon orange zest

¼ teaspoon cinnamon

1 tablespoon butter, melted

1/3 cup fresh cranberries

1/3 cup pecans, chopped

Make the crust by blending cream cheese, butter and flour in a bowl. Cover and refrigerate for 1 hour. To make filling mix together using a spoon beat together  egg, sugar , vanilla, zest and cinnamon. Add melted butter to the mixture slowly, stirring constantly. Stir in the cranberries and pecans. Preheat oven to 350F. Divide the dough for crust into 24 small balls, approximately the size of an acorn. Place each ball into a small muffin tin and press down to line bottom and side of the tin. Spoon filling into each cup. Make sure that there is cranberries in each cup. Be sure not to over fill the cups. Bake in the oven for 30 minutes. Remove pans from oven and cool on a rack for 20 minutes. Carefully, remove tassies from the pan using a knife or small spatula. Will last one week in an air tight container or four weeks in the freezer.