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| 1 Packung | (3 or 4-oz) cream cheese; softened |
| 1 | Stick butter or margarine; softened |
| 1 Tasse | all-purpose flour Sifted |
| 1 | Egg lightly beaten |
| 3/4 Tasse | brown sugar firmly packed |
| 1 Teelöffel | vanilla |
| 1 Esslöffel | Butter or margarine, softened |
| 1 Prise | salt |
| 2/3 Tasse | pecans chopped |
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I find these things very addictive. Hope you don't mind me sharing a vice I can't seem to stop. This recipe came via my parents from Patti Davis of Gardner Mass. Hope you enjoy these decadent pastries!
1. Blend cream cheese and the 1/2 cup butter or margarine until smooth in a large mixing bowl. Add flour, blend well. Chill dough in refrigerator about 2 hours, or overnight.
2. Shape dough into about 24 one-inch balls. Press into tiny muffin or tart pans (1-3/4 in diameter). Place pans on jelly-roll pan.
3. Blend egg, sugar, vanilla, the tablespoon of butter or margarine salt and pecans in a small bowl. Fill pastry cups with mixture.
4. Bake in moderate oven (375 deg.), about 20 minutes, until lightly browned. Cool a minute or two on wire racks before removing from pans. Cool completly.
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