Ingredients Jump to Instructions ↓

  1. 3 ounces cream cheese

  2. 1/2 cup butter or margarine

  3. 1 cup sifted flour Pecan Filling:

  4. 1 egg

  5. 3/4 cup brown sugar

  6. 1 tablespoon butter or margarine, softened

  7. 1 teaspoon vanilla dash of salt

Instructions Jump to Ingredients ↑

  1. For dough: Let cream cheese and margarine soften at room temperature. Blend. Stir in flour. Chill about 1 hour. Shape into 2 dozen 1 inch balls; place in tiny un-greased 1¾ inch muffin tins. Press dough on bottom and sides of cups. For filing: Preheat oven to 325 degrees. Beat together egg, sugar, butter, vanilla and salt until smooth. Divide half the pecans among pastry-lined cups; add egg mixture and top with remaining pecans. Bake for 25 minutes or until filling sets. Cool before removing from pan.


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