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Ingredients
- Tart Shells
- 1/2 cup butter softened
- 3 ounces cream cheese, softenend
- 1 cup all purpose flour
- Filling
- 1 tbs butter of margarine melted
- 3/4 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup pecan halves-finely chopped (use knife)
- powdered sugar (optional)
Details
Servings 18
Preparation
Step 1
1. Preheat oven to 350 degrees. For tart shells, beat butter and cream cheese in classic batter bowl until well blended. Add flour; mix until soft dough forms
2. Using small scoop, shape dough into 1 inch balls. Place balls of dough into ungreased (LIGHTLY greased) cups of Deluxe Mini Muffin pan. Dip mini tart shaper in flour and press into dough with even pressure until dough rises slightly above rim of pan.
3. For filing, place butter in small batter bowl microwave on high of 30 seconds or until melted. Stir in brown sugar, egg, vanilla. Finely shop pecans using food chopper and add to batter and mix well.
4. Using small Scoop, fill each tart shell with level scopp of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to stackable cooling rack; cool compelely. Sprinkel with powdered sugar is desired.
(Recipe says it makes 24 but I get 18)
Make smaller balls and u get over 24
Try rolling out dough, put pulling all over dough (Like Stromboli). Roll, slice, and make pinwheels. Bake.
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