Yield: 2 dozen
Measure | Ingredient |
---|---|
1 \N | 3 oz package cream cheese |
½ cup | Butter |
1 cup | All-purpose flour |
1 \N | Egg |
¾ cup | Brown sugar |
1 tablespoon | Soft butter |
1 teaspoon | Vanilla |
\N pinch | Salt |
⅔ cup | Coarsely broken pecans |
CHEESE PASTRY; Let cream cheese and ½ c butter soften at room temperature; blend together. Stir in flour. Chill about 1 hour.
Shape in 2 dozen 1" balls; place in ungreased 1¾ inch muffin pans.
Press dough against bottoms and sides.
PECAN FILLING: Beat together egg, brown sugar, 1 tb. butter, vanilla and salt just till smooth. Divide half the pecans among pastry-lined pans; add egg mixture and top with remaining pecans. Bake in slow oven ( 325 ) 25 minutes or till filling is set. Cool. remove from pans.
Posted by Florence Thompson from recipes collected over the years.
Origin unknown.
Submitted By FLORENCE THOMPSON On 11-29-94