Comment on this recipe
3 ounces cream cheese, softened
1/2 cup margarine or butter, softened
1 cup flour
1/4 teaspoon salt
1 tablespoon butter
3/4 cup brown sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
24 pecan halves
For pastry, combine cream cheese, 1/2 cup margarine, flour and 1/4 teaspoon salt in a bowl. Blend thoroughly. Refrigerate for 2-4 hours or overnight. Divide dough into 24 balls. Press balls in bottom and up sides of 24 miniature muffin tins.
For filling, blend 1 tablespoon butter with brown sugar in a bowl. Add egg, vanilla and dash of salt. Mix thoroughly. Fill pastry with filling and top with pecan half.
Bake at 325 degrees about 25 minutes or until crust is golden. Cool an dremove from tins.