| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
24 |
Tarts |
INGREDIENTS
| 1 |
|
Stick butter |
| 3 |
oz |
Cream cheese |
| 1 |
c |
Sifted flour |
| 1 |
|
Egg; lightly beaten |
| 3/4 |
c |
Brown sugar; (light or dark) |
| 1 |
tb |
Melted butter |
| 1 |
ds |
Salt |
| 1 |
dr |
Vanilla flavoring |
| 2/3 |
c |
Chopped pecans; for topping |
INSTRUCTIONS
DOUGH
FILLING
Source: Nat'l Council of Jewish Women Cookbook
Dough: Mix above to form dough. Divide into 24 balls.
FILLING:
Mix above together until smooth. Pat dough on bottom and sides of minature
muffin pans to make shells. Sprinkle a pinch of chopped nuts in each muffin
pan. Put filling in each shell. Top with more nuts. Bake in 350 oven for 25
minutes. Cool and then remove from tin. Sprinkle with powdered sugar if
desired. Place in minature fluted paper cups. I have been able to buy them
in gold and silver - looks elegant
Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@megsinet.net> on
Aug 31, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”