1 8oz Philadelphia Brand® cream cheese, softened
1 cup margarine
2 cups flour
2 eggs, beaten
1½ cups packed brown sugar
2 tsp. vanilla
1½ cups chopped pecans
Combine cream cheese and margarine, mixing until well blended. Add floor; mix well. Chill.
Divide dough into quarters; divide each quarter into 12 balls. Press each ball onto bottom and sides of miniature muffin pans.
Combine eggs, brown sugar and vanilla; stir in pecans. Spoon into pastry
shells, filing each cup. Bake at 325° for 30 minutes or until pastry is
golden brown. Cool 5 minutes; remove from pans. Sprinkle with powdered
sugar, if desired.
4 dozen Tassies
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