| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
48 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 6 |
oz |
Cream cheese |
| 2 |
c |
All purpose flour |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Packed brown sugar |
| 2 |
tb |
Butter, melted |
| 2 |
ts |
Vanilla |
| 1 |
ts |
Almond extract (opt) |
| 2 |
c |
Chopped pecans |
INSTRUCTIONS
CRUST
FILLING
For crust, in small mixing bowl beat butter and cream cheese with an
electric mixer on medium speed until softened (about 30 seconds). Stir in
the flour.
Cover and chill about 1 hour until dough is easy to handled. Form the
chilled dough into two balls, then divide each ball into 24 equal portions.
Roll each portion into a small ball. Place each ball into a grease 1 3/4
inch mini) muffin cup. Press the dough evenly against the bottom and up
the sides of the cup.
For filling, stir together egg, brown sugar, melted butter, vanilla, almond
extract and pecans in a medium bowl. Fill each dough-lined muffin cup with
a scant Tablespoon of filling. Bake in a 375F oven for 15 to 18 minutes. or
until filling is set.
Source: Better Homes and Gardens Cookies Cookies Cookies, =A91992, Meridith
Corporation, Des Moines, Iowa
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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