Recipe By : The Philadelphia Brand Cream Cheese Cookbook
Serving Size : 24 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Margarine -- softened
3 oz Cream cheese -- softened
1 c All-purpose flour
3/4 c Brown sugar -- firmly packed
1 Egg
1 ts Vanilla extract
3/4 c Pecans -- chopped
Combine margarine and softened cream cheese, mixing until well
blended. Add flour; mix well. Chill. In another bowl, combine brown
sugar, egg, and vanilla; mix well. Stir in nuts. Divide chilled dough
into 24 balls; press into miniature muffin pans. Fill each cup 3/4th
full of brown sugar mixture. Bake at 325 F for 25 to 30 minutes, or
until lightly browned. Cool 5 minutes; remove from pan. Sprinkle with
confectioners' sugar if desired.
Yield: 24 Cookies
Note:
From personal experience, I've found it is best not to use an
electric mixer when combining the filling. Also, keep the dough balls
from getting too warm as you work or you can't easily make the little
tart shells in the miniature muffin pan. I promise these will go
fast... make a double batch!
