INGREDIENTS :
- 1- 3oz. pkg. cream cheese, softened
- 1 stick of margarine or butter, softened
- 1 C. flour
- Dash of salt
- Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4″ muffin tins (press dough in bottom and sides with fingers, do not leave any holes).
- Filling:
- 2 eggs, beaten
- 1 C. brown sugar
- 2 T. margarine or butter, melted
- 1 tsp. vanilla
- Dash of salt
- 1 C. pecans, chopped
DIRECTIONS :
- Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with a beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells.
- Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes.
- Cool slightly before removing from pans.
- Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.
