– Cream cheese: 1- 3oz. pkg. (softened)
– Butter: 1 stick (you can use margarine too), softened
– Flour: 1 C.
– Salt: a dash
To start with, blend together cream cheese, margarine, flour and salt. And please shape into 24 balls, pressing each ball into 1 to 3/4″ muffin tins. Then press dough in bottom and sides with your fingers and make sure not to leave any holes).
#Filling:
– Egg: 2 (beaten)
– Brown sugar: 1 C.
– Butter: 2 T. (margarine is also fine), melted
– Vanilla: 1 tsp.
– Salt: a dash
– Pecans: 1 C. (chopped)
You’ll want to combine eggs, brown sugar, margarine, vanilla, and salt and mix well. Always remember not to beat with beater, or tops will be crusty instead of a nutty one). Evenly divide pecans in pastry shells. Immediately pour filling in shells and fill to 2/3 full. Alright now, bake at 350 degrees around 20 to 25 minutes. And please cool slightly before removing from pans. Cool on wire rack. This should make about 24. “Nutty” rich–a real favorite.
