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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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This second place winner is by Frances Marcinkiewicz of Countryside, Illinois from the Chicago Tribune fifth annual Food Guide Holiday Cookie Contest December 3, 1992. Original recipe did not call for vanilla, but I think it is a great addition. Ingredients:
1/2 cup margarine |
3 ounces cream cheese |
1 cup flour |
1 egg |
3/4 cup brown sugar |
1 tablespoon butter |
1 pinch salt |
3/4 cup pecans, chopped |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. Have ready 2 miniature muffin tins with cups that measure about 2 inches across and 7/8 inch deep.
3. CRUST: Beat butter with cream cheese until smooth.
4. Add flour and mix until a dough forms.
5. Divide into 24 balls.
6. With your fingers, press each ball into an ungreased muffin cup, taking care to make a smooth, even layer over the bottom and up the sides.
7. FILLING: Whisk egg in a medium bowl. Add sugar, butter and salt and mix well.
8. Spoon about 1/2 teaspoon chopped pecans into each crust. Add filling so it comes almost to the top of the cups, making sure it doesn't spill over. Sprinkle remaining pecans over the top.
9. Bake 15 minutes, then reduce oven to 250 degrees and continue to bake until crust is light brown at the edges, 10 minutes. Cool.
10. When muffin tin is cool enough to handle, loosen cups from the sides of the tin and carefully transfer to a wire rack. Cool to room temperature.
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