 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
|
The flaky crust combined with a rich center makes these little tarts a satisfying snack. They look so appealing on a pretty platter and make a great finger-food dessert. These freeze well. Ingredients:
ingredients |
1 package ( 3-oz ) light cream cheese, softened |
1/2 cup margarine, softened |
1 cup all-purpose flour |
1/4 tsp. salt |
filling |
1 egg |
3/4 cup packed dark brown sugar |
1 tbs. margarine, melted |
1 tsp. vanilla extract |
2/3 cup chopped pecans |
maraschino cherry halves |
Directions:
1. In a mixing bowl, beat cream cheese and margarine; blend in flour and salt. Chill for 1 hour. Shape into 1-inch balls; press into the bottom and up the sides of greased mini-muffin cups. For filling, beat the egg in a small mixing bowl. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into shells. Bake at 325 for 25 – 30 minutes. Cool in pan on a wire rack. Decorate with maraschino cherries if desired.
|
|