Patti davis' pecan tassies
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (3 or 4-oz) cream cheese; softened |
| 1 | Stick butter or margarine; softened | |
| 1 | cup | Sifted all-purpose flour |
| 1 | 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 |
| 2 | hours, or overnight. | |
Directions
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.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .