(Mini Pecan Pies)
One of my top 3 choices for Christmas baking
- Schmitty
Pastry:
1 package 3 ounces cream cheese
1/2 cup butter
1 cup flour
Combine all ingredients. I use my hands and rub flour into cream
cheese and butter
till holds together and is well combined.
Wrap in wax paper or saran wrap and refrigerate for at least 1 hour.
Filling:
1 egg
3/4 cup brown sugar
2 tablespoons butter
1 teaspoon vanilla
2/3 cup chopped pecans
Combine ingredients for nut filling in saucepan. Heat thoroughly on low flame.
Shape dough into small balls (see note below) and press into minitature
muffin tins
forming a shell.
Fill and bake at 325 degrees for 25 to 30 minutes.
NOTE:
I always double this recipe. Have to share this with you -- something
I learned late
in life after having problems getting some of these cookies out
of the muffin tins.
(The filling bubbles over when baking and sticks to pans). I spray
the muffin
tins thoroughly and what a wonderful easy removal I achieved.
Took me years to think of this simple solution.
(Not having my husband here to eat the rejects -- had to find a
solution!!)
-Schmitty
