1 package (3 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
1 cup White Lily all-purpose flour (or cake flour)
1 egg
3/4 cup packed brown sugar
1 tablespoon butter or margarine, softened
1 teaspoon vanilla
1/8 teaspoon salt
1 cup chopped pecans, divided
Blend softened cream cheese and 1/2 cup butter. Stir in flour just until blended. Chill about 1 hour.
Preheat oven to 325 degrees. Shape dough into 24 1-inch balls and press into ungreased 1 1/2-inch mini-muffin cups or tart pans (to make shallow shell).
Beat egg, brown sugar, 1 tablespoon butter, vanilla and salt. Sprinkle 1/2 cup pecans on dough in muffin tins. Add egg mixture and sprinkle with remaining pecans. Bake 20 to 25 minutes or until set. Cool in pans on wire rack. Makes 24.
White Lily Cookie Recipes booklet
Tested by Suzanne Martinson
Thursday, December 07, 2000
