| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cookie | 24 | Servings | |
INGREDIENTS
| 1 | pk | (3 or 4-oz) cream cheese; softened |
| 1 | Stick butter or margarine; softened | |
| 1 | c | Sifted all-purpose flour |
| 1 | Egg; lightly beaten | |
| 3/4 | c | Firmly packed brown sugar |
| 1 | ts | Vanilla |
| 1 | tb | Butter or margarine; softened |
| 1 | ds | Salt |
| 2/3 | c | Chopped pecans |
| 2 | hours, or overnight. |
INSTRUCTIONS
From: cw497@cleveland.freenet.edu (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 1/2 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 (1-3/4 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, http://www.erols.com/hosey.
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