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    Home » Cookies » Raspberry Tassies Recipe

    Raspberry Tassies Recipe

    Published: Dec 19, 2016 · Modified: Jun 8, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Raspberry Tassies RecipeThis time of year, it's all about the cookies!

    I like to make a mix of old favorites and new recipes every year.

    It's nice to have the old standbys and still try out new recipes to find new favorites.

    This Raspberry Tassies recipe is a little different than most cookies.

    Tassies are considered cookies, but they are almost like little mini pies.

    Raspberry Tassies

    These tassies have a rich, flaky shell and are filled with raspberry fruit filling (pie filling). Since the fruit filling is full of great chunks of fruit in it, so I prefer it to using jam (if you're looking for a great recipe using jam, check out my jam bar recipe).

    The raspberry tassies are on the less sweet side, so I topped them with a fresh raspberry and a little whipped cream to dress them up and make them just a touch sweeter.

    Raspberry Tassies

    More holiday cookie recipes!

    • Cherry Cheesecake Thumbprint Cookies
    •  Soft Ginger Molasses Cookies
    • Sour Cream Sugar Cookies

    If you’ve tried this raspberry tassies recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Raspberry Tassies Recipe

    Raspberry Tassies Recipe

    Raspberry tassies recipe makes tender crust filled with raspberry filling.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Chilling: 2 hours
    Total Time: 20 minutes
    Servings: 24 servings
    Calories: 88kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • ½ cup butter at cool room temperature
    • 3 ounces cream cheese softened
    • ½ teaspoon almond extract
    • 1 cup all-purpose flour
    • 21 ounce can raspberry fruit filling

    Instructions

    • Beat butter, cream cheese, flour, and almond extract together until well-combined.
    • Cover dough, and chill until firm.*
    • Preheat oven to 400 F. Grease and flour a 24-cup mini muffin tin.
    • Divide chilled dough between the mini muffin cups, pressing dough into the bottom and up the sides.
    • Divide fruit filling between cookie cups.
    • Bake for about 10-15 minutes, or until tassies are light golden brown.
    • Let cool in pan before removing.

    Notes

    *At this point, dough can be chilled for up to three days. 
    **Nutrition values are estimates.

    Nutrition

    Serving: 1serving | Calories: 88kcal | Carbohydrates: 11g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 54mg | Potassium: 40mg | Vitamin A: 190IU | Vitamin C: 0.9mg | Calcium: 10mg | Iron: 0.3mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Donna

      April 12, 2020 at 7:44 am

      No sugar in the dough?

      Reply
      • Kate

        April 12, 2020 at 10:25 am

        No, the dough is very similar to a pie dough and has no sugar in it.

        Reply
    2. Donna Cardone

      December 14, 2018 at 1:24 pm

      How long will these keep and do they need to be refrigerated?

      Reply
      • Kate

        December 14, 2018 at 1:48 pm

        They are best the day they're made, but they will keep for about 1-2 days in the fridge. I think they hold up better if they're refrigerated. Hope that helps!

        Reply
    3. Anna

      June 07, 2018 at 5:11 am

      Hi I’m new to baking . What if I don’t have a mini muffin tin?

      Reply
      • Kate

        June 07, 2018 at 12:55 pm

        Hi! I haven't tried these tassies in a full-sized muffin tin, and they need the structure of a muffin cup to help them hold their shape as they bake. Unfortunately, I'm not sure what to suggest in place of a mini muffin tin.

        Reply
    4. Jen

      February 24, 2017 at 8:26 pm

      These were AMAZING and so easy!!

      Reply
      • Kate

        February 25, 2017 at 3:40 pm

        Thank you! I'm so glad that you liked them! =) And thank you for taking the time to come back and leave a comment.

        Reply
    5. Jen

      February 11, 2017 at 10:38 am

      You have flour in your ingredients list but you forget to include it in step one.

      Reply
      • Kate

        February 11, 2017 at 10:57 am

        Thank you!

        Reply
    6. Karly

      December 20, 2016 at 3:13 pm

      5 stars
      Cookies, mini pies, whatever they are, tassies are right up my alley! These look delicious and are so darn cute, too! Such a fun festive treat!

      Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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