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Ingredients
- 1 (3 ounce.) cream cheese
- 1/2 c. butter
- 1 c. sifted flour
Method
- CRUST: Let cream cheese and butter soften.
- Stir in flour, let stand 1 hour.
- Shape into 2 dozen 1" balls.
- Place in tiny ungreased muffin or possibly pastry tins (1 3/4").
- Press to bottom and sides.
- FILLING: Beat together all ingredients but pecans till smooth.
- Mix 1/2 pecans into egg mix.
- Divide other pecans into pastries.
- Pour egg mix into pastries.
- Bake at 325 degrees for 25 min or possibly till filling sets.
- Makes 2 dozen.
