Makes:
2 dozen
Total Time:
2 hr
Submitted by:
Category:
Cookies
Sub Category: Other
what you need
- 1 package (3 oz.) cream cheese
- 1/2 cup butter or margarine, room temperature
- 1 cup sifted all-purpose flour
- . . . .
- 1 egg
- 3/4 cup brown sugar
- 1 Tbsp. butter or margarine
- 1 tsp. vanilla
- Dash salt
- . . . .
- 2/3 cup coarsely broken pecans, divided
make it
Cheese pastry:
Let cream cheese and butter soften at room temperature; blend together. Stir in flour. Chill about 1 hour.
Shape into 2 dozen 1-inch balls; place in ungreased 1 3/4 inch muffin pans. Press
dough evenly against bottoms and sides of each.
Pecan filling:
Beat together egg, brown sugar, 1 Tbsp. butter, vanilla and salt just until smooth.
Divide half the pecans among the pastry lined
pans; add egg mixture and top with remaining pecans.
Bake in slow oven (325º F) for 25 minutes or till filling is set. Cool before removing
from pans.
Notes
This recipe comes from my Better Homes and Gardens Cookies and Candies 1966 cookbook. It's a family favorite, especially around the holidays.
