Yield: 1 Servings
|1 pack||(3-oz) cream cheese|
|1 cup||Sifted flour - maybe you will need more|
|1 \N||Beaten egg|
|¾ cup||Brown sugar|
|1 tablespoon||Soft butter|
|1 \N||Teaspn vanilla|
|⅔ cup||Finely chopped pecans|
(She comes from a long line of wonderful Illinois cooks!) Crust: Cream together cream cheese and butter; stir in flour and salt.
Chill for 1 hour. Shape into 24 balls and press into tiny muffin tin, like small pie crust bottoms.
Filling: Combine filling ingredients and fill each cup ⅔ full. Bake for 25 to 30 minutes in 325 degree oven. Cool before removing from pan.
Hint: Although the pecan filling for these is wonderful, you can use all kinds of other fillings - jellies etc. They are very good as well.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ebross@...
on Nov 03, 1997