Pecan Tea Cakes (miniature Pecan Pies)

  • on October 30, 2007
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Ingrients & Directions

1 c Butter
6 oz Cream cheese
2 c All purpose flour
1/4 ts Salt

1 1/2 c Packed brown sugar
2 tb Butter, melted
2 ts Vanilla
1 ts Almond extract (opt)
2 c Chopped pecans

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 1 3/4 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.

48 Servings

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