INGREDIENTS:
1- 3oz. pkg. cream cheese, softened1 stick of margarine or butter, softened1 C. flourDash of saltBlend 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, beaten1 C. brown sugar2 T. margarine or butter, melted1 tsp. vanillaDash of salt1 C. pecans, choppedDIRECTIONS:
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.
