| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (3-oz) cream cheese |
| 8 | tb | Butter |
| 1 | c | All purpose flour |
| 1 | Egg | |
| 3/4 | c | Packed brown sugar |
| 1 | tb | Butter; softened |
| 1 | ts | Vanilla extract |
| 1 | ds | Salt |
| 2/3 | c | Pecans; chopped |
INSTRUCTIONS
PECAN FILLING The Newport Newspaper Let the cream cheese and butter soften at rm temp. Blend. Stir in the flour. Chill the dough about 1 hr. Shape into 2 doz 1" balls; place in ungreased 1 3/4 inch muffin tins. Press the dough on the bottom and sides of cups. Preheat oven to 325 degrees. Beat together the egg, brown sugar, butter, vanilla, and salt until smooth. Divide half the pecans amoung the pastry-lined cups; add the egg mixture and top with remaining pecans. Bake 25 mins or until filling sets. Cool before removing from pans. This makes 2 doz min pastries. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "janet toomey" <lovefd@hotmail.com> on Nov 04, 1997
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