| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (3-oz) cream cheese |
| 1/2 | c | Butter |
| 1 | c | Sifted flour – maybe you will need more |
| 1 | ds | Salt |
| 1 | Beaten egg | |
| 3/4 | c | Brown sugar |
| 1 | tb | Soft butter |
| 1 | Teaspn vanilla | |
| 1 | ds | Salt |
| 2/3 | c | Finely chopped pecans |
INSTRUCTIONS
CRUST FILLING (She comes from a long line of wonderful Illinois cooks!) Crust: Cream together cream cheese and butter; stir in flour and salt. Chill for 1 hour. Shape into 24 balls and press into tiny muffin tin, like small pie crust bottoms. Filling: Combine filling ingredients and fill each cup 2/3 full. Bake for 25 to 30 minutes in 325 degree oven. Cool before removing from pan. Hint: Although the pecan filling for these is wonderful, you can use all kinds of other fillings - jellies etc. They are very good as well. Posted to TNT - Prodigy's Recipe Exchange Newsletter by ebross@mixcom.com on Nov 03, 1997
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