Pecan tea cakes (miniature pecan pies)

48 servings

Ingredients

Quantity Ingredient
1 cup Butter
6 ounces Cream cheese
1½ cup Packed brown sugar
2 tablespoons Butter, melted
2 teaspoons Vanilla
2 cups All purpose flour
¼ teaspoon Salt
1 teaspoon Almond extract (opt)
2 cups Chopped pecans

Directions

CRUST

FILLING

For crust, in small mixing bowl beat butter and cream cheese with an electric mixer on medium speed until softened (about 30 seconds). Stir in the flour.

Cover and chill about 1 hour until dough is easy to handled. Form the chilled dough into two balls, then divide each ball into 24 equal portions. Roll each portion into a small ball. Place each ball into a grease 1¾ inch mini) muffin cup. Press the dough evenly against the bottom and up the sides of the cup.

For filling, stir together egg, brown sugar, melted butter, vanilla, almond extract and pecans in a medium bowl. Fill each dough-lined muffin cup with a scant Tablespoon of filling. Bake in a 375F oven for 15 to 18 minutes. or until filling is set.

Source: Better Homes and Gardens Cookies Cookies Cookies, ©1992, Meridith Corporation, Des Moines, Iowa

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