Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter – softened
1 cup sugar
1 egg
1 tablespoon orange zest
1/4 cup orange juice
2 tablespoons milk

Filling:
1 can (14 ounces) whole berry cranberry sauce
1/2 cup sugar
2 tablespoons orange juice
1 cup chopped walnuts

Topping:
4 ounces white baking chocolate – melted

Directions

Begin by whisking together the flour, baking powder, and salt. Set aside.

Then cream together the butter and sugar in a large bowl. Beat until light and fluffy, about 3-5 minutes.
Next mix in the egg until blended. Add in the orange zest, orange juice, and milk and beat again.

Gradually beat the prepared flour mixture into the creamed mixture until just combined.

Divide the dough into three portions. Then, on a lightly floured surface, shape each portion into a 10-inch long roll. Wrap with plastic wrap and refrigerate overnight or until firm.

In the meantime, prepare the filling by adding the cranberry sauce, sugar, and orange juice to a small saucepan. Bring to a boil, stirring occasionally. Once boiling, cook for 2 minutes and then remove from the heat. Let the filling cool completely before stirring in the walnuts.

To bake the cookies, preheat your oven to 375 degrees F. Unwrap the chilled dough and cut each log into 16 round slices. Press each slice into the bottom and up the sides of one of the greased mini muffin cups. Fill each with about 2 teaspoons of the cranberry mixture.

Bake for 8-10 minutes or until the edges are golden. Cool in the pan for 5-8 minutes. Then remove the tassies to a wire rack to finish cooling.

To complete, drizzle each tassie with melted white chocolate. Let the tassies stand until the chocolate is set. Then pack and store in an airtight container.