Yield: 24 Servings
|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 tablespoon||Butter or margarine; softened|
|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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