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DOUGH: 3 oz. cream cheese 1/2 c. butter 1 c. flour FILLING: 1 egg 3/4 c. brown sugar 1 tsp. vanilla 2/3 c. pecans, chopped Dash of salt Let cream cheese and butter soften at room temperature. Blend together with flour; chill one hour. Shape into 24 one-inch balls. Place in tiny, ungreased 1 3/4-inch muffin tins. Press dough in bottom and sides of cups. Preheat oven to 325 degrees. Beat egg, sugar, vanilla, and salt until smooth. Divide pecans in half. Use half and line pecans in dough/cups. Add egg mix; top with remaining nuts. Bake for 25 minutes or until filling sets. Cool before removing from pan. | |
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recipe reviews #161381
Debbie (Washington) says:
I have made this recipe for years. it is so good. I mainly make it around the holidays. my mom use to make it when I was growing up. I will make these over chocolate chip cookies any day. I have recently introduced them to two friends, the one said he would only come if I bake my pecan things.
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