Mini White Chocolate-Cranberry Pies

1. 1

   Mix flour and salt in large bowl.

2. 2

   Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. 3

   Shape into ball; wrap tightly.

4. 4

   Refrigerate several hours or until firm.

5. 5

   Heat oven to 450F.

6. 6

   Divide dough in half.

7. 7

   Roll out each half on lightly floured surface to 1/8-inch thickness.

8. 8

   Use biscuit cutter to cut 24 (3-inch) rounds from each dough half, rerolling scraps as necessary.

9. 9

   Gently press 1 dough round onto bottom and up side of each of 24 mini muffin pan cups.

10. 10

    Chop 2 oz.

11. 11

    chocolate; combine with cranberry sauce.

12. 12

    Spoon into muffin cups.

13. 13

    Cover with remaining dough rounds; press edges together to seal.

14. 14

    Bake 10 to 12 min.

15. 15

    or until golden brown.

16. 16

    Cool in pans 5 min.

17. 17

    Remove to wire racks; cool completely.

18. 18

    Microwave remaining chocolate in microwaveable bowl on HIGH 1 min.

19. 19

    or until melted, stirring after 30 sec.

20. 20

    ; spoon into small resealable plastic bag.

21. 21

    Press out excess air from bag, then seal bag.

22. 22

    Cut small piece off one bottom corner of bag; use to drizzle chocolate over pies.

* Per serving · 4 servings · Values may vary.

No additional tips available.