| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Philadelphia |
Cookies |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Parkay margarine; softened |
| 1 |
pk |
(3 oz) Philadelphia Cream Cheese, softened |
| 1 |
c |
All-purpose flour |
| 3/4 |
c |
Firmly packed brown sugar |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla extract |
| 3/4 |
c |
Chopped pecans |
INSTRUCTIONS
Combine margarine and softened cream cheese, mixing until well blended. Add
flour; mix well. Chill. In another bowl, combine brown sugar, egg and
vanilla; mix well. Stir in nuts. Divide chilled dough into 24 balls; press
into miniature muffin pans. Fill each cup 3/4 full of brown sugar mixture.
Bake at 325°F for 25 to 30 minutes, or until lightly browned. Cool 5
minutes; remove from pan. Sprinkle with confectioners' sugar if desired.
Makes 2 dozen.
NOTES : Note: From personal experience, I've found it is best not to use
an electric mixer when combining the filling. Also, keep the dough balls
from getting too warm as you work or you can't easily make the little tart
shells in the miniature muffin pan. I promise these will go fast...make a
double batch!
Recipe by: The Philadelphia Brand Cream Cheese Cookbook Posted to MC-Recipe
Digest V1 #689 by Crane Walden <cranew@foothill.net> on Jul 25, 1997
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