Pecan Tossies
Yield
2 dozenPrep
30 minCook
25 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
cream cheese
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| ¾ | cup |
brown sugar
|
*
|
| 1 | tablespoon |
butter
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | dash |
salt
|
*
|
| ¾ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
cream cheese
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
brown sugar
|
*
|
| 15 | ml |
butter
softened |
|
| 5 | ml |
vanilla extract
|
|
| 1 | dash |
salt
|
*
|
| 177 | ml |
pecans
chopped |
|
Directions
Let cream cheese and butter soften at room temp.
Blend. Stir in flour.
Chill slightly for about an hour.
Shape into 24 1 inch balls, press each into ungreased muffin tins against bottom and sides to form tart crusts.
Chill while mixing filling.
Beat together egg, sugar, 1tb butter, vanilla and salt until smooth.
Devide half the pecans and place in pastry cups.
Add egg mixture.
Top with remaining pecans. bake in slow oven at 325℉ (160℃). for 25 minutes until set.
Cool and remove from pans.
