1/2 c butter, softened
1 c flour
1 egg
1 Tbls butter
3/4 c brown sugar
1 tsp vanilla
dash of salt
2/3 c chopped pecans
Cream butter and cream cheese well. Stir in flour. Make into a ball, cover and chill about one hour. Shape into 24—1’ balls. Press into ungreased mini-muffin tin and shape like a pie crust.
Beat together egg, butter, brown sugar, vanilla, salt, and pecans. Fill little pie shells about 1/2-2/3 full. Bake at 325 deg. For 25 min. or until filling is set. Cool and remove from pan. Freeze great. Makes 2 dz.
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