Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (3 or 4-oz) cream cheese; softened |
| 1 \N | Stick butter or margarine; softened |
| 1 cup | Sifted all-purpose flour |
| 1 \N | Egg; lightly beaten |
| ¾ cup | Firmly packed brown sugar |
| 1 teaspoon | Vanilla |
| 1 tablespoon | Butter or margarine; softened |
| 1 dash | Salt |
| ⅔ cup | Chopped pecans |
| \N 2 | hours, or overnight. |
From: cw497@... (D. L. Pultorak) Date: 23 Dec 1993 19:04:08 GMT
I find these things very addictive. Hope you don't mind me sharing a vice I can't seem to stop. This recipe came via my parents from Patti Davis of Gardner Mass. Hope you enjoy these decadent pastries! 1. Blend cream cheese and the ½ cup butter or margarine until smooth in a large mixing bowl. Add flour, blend well. Chill dough in refrigerator about 2. Shape dough into about 24 one-inch balls. Press into tiny muffin or tart pans (1-¾ in diameter). Place pans on jelly-roll pan.
3. Blend egg, sugar, vanilla, the tablespoon of butter or margarine salt and pecans in a small bowl. Fill pastry cups with mixture.
4. Bake in moderate oven (375 deg.), about 20 minutes, until lightly browned. Cool a minute or two on wire racks before removing from pans. Cool completly.
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