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Pecan Tossies

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Submitted by asumendi

YIELD

2 dozen

PREP

30 min

COOK

25 min

READY

2 hrs

Ingredients

3 86.7
OUNCES ML/G CREAM CHEESE
½ 118
CUP ML BUTTER
1 237
1 1
EACH EACH EGGS
¾ 177
CUP ML BROWN SUGAR *
1 15
TABLESPOON ML BUTTER
softened
1 5
TEASPOON ML VANILLA EXTRACT
1 1
DASH DASH SALT *
¾ 177
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 577 77% from fat
 % Daily Value *
Total Fat 50g 76%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 264mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 17g
Vitamin A 23% Vitamin C 0%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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