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| 1 | Recipe Pie Pastry <<Or>> |
| 1/4 x ca. 450 g | butter |
| 1 Packung | Cream Cheese (3 Oz.) |
| 1 Tasse | Flour, All-Purpose; sifted |
| 1 | Egg lightly beaten |
| 3/4 Tasse | brown sugar |
| 1 Esslöffel | Butter melted |
| 1/2 Tasse | Pecans finely chopped |
| 1/2 Teelöffel | vanilla extract |
| 1 | Egg lightly beaten |
| 3/4 Tasse | sugar granulated |
| 1 Esslöffel | Butter melted |
| 2/3 Tasse | Shredded Coconut (Angel Flake) |
| 1/2 Teelöffel | vanilla extract |
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You will need mini-muffin tins for these cookies.
Oven 350° F.
For Pastry Shells: Make recipe of pie pastry, roll out and cut rounds to fit muffin cups.
For Cream Cheese Pastry: Mix together ingredients in medium bowl. Divide equally among muffin tins. Press in with fingers.
For Fillings: Mix all ingredients well in small bowl. Place 1 teaspoon filling in each pastry-lined muffin cup. Bake in preheated oven at 350° F. for 20 minutes until done. Run tip of sharp knive around tart when done to loosen. Remove to wire racks to cool. Store in tin box between layers of wax paper.
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