Chili Mango Tassies - Holiday Cookies

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 cup flour
• 1/2 cup butter
• 3 ounces cream cheese
• 3/4 cup dried mango, finely chopped
• 1/2 cup apricot preserves (sweetened)
• 1 tablespoon cider vinegar
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (or to taste)

Recipe

• 1 measure flour into a food processor. cut cream cheese and butter into large chunks and add; process just until mixture starts to hold together.
• 2 empty mixture into a bowl and knead lightly, pressing dough into a disc. wrap tightly in plastic wrap and refrigerate at least one hour (or up to 2 days).
• 3 in a small saucepan, bring 1 cup water to a boil. remove from heat, add mangoes, cover, and allow to soak for 15 minutes.
• 4 add remaining ingredients and return to a boil. reduce heat to low and simmer for 30 minutes, stirring occasionally and mashing any large pieces of mango with the back of a spoon or fork. cool completely before using. (you may also refrigerate for 2-3 days before using.).
• 5 to assemble, press 1-inch balls of dough into the bottom and up the sides of ungreased mini muffin cups. fill each with 1 rounded teaspoons of chili-mango filling.
• 6 bake at 350° for 25-30 minutes until edges are golden brown. cool in pan on a wire rack; carefully remove tassies from pan when cool.