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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This looks delicious. I intend to make these. Preparation time does not include the 1 hour in refrigerator. Ingredients:
1 (3 ounce) package cream cheese, softened |
1/2 cup butter |
1 cup all-purpose flour |
3/4 cup brown sugar, packed |
1 tablespoon butter, softened |
1 egg |
1 teaspoon vanilla extract |
1 dash salt |
2/3 cup pecans, finely chopped and divided |
maraschino cherry, halved (optional) |
Directions:
1. For pastry blend cream cheese and butter until smooth.
2. Stir in flour.
3. Cover and refrigerate for about 1 hour.
4. Roll into twenty four, 1-inch balls.
5. Place in ungreased miniature muffin tins or small cookie tarts.
6. Press the dough against bottom and sides to form shell. Set aside.
7. In a bowl, beat brown sugar, butter and egg until combined.
8. Add vanilla, salt and half of the pecans.
9. Spoon into the pastry.
10. Top with remaining pecans.
11. Bake at 375°F for 20 minutes or until filling is set and pastry is light golden brown.
12. Cool and remove from pans.
13. Top each with a maraschino half, if desired.
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