| 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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