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 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.
