3oz cream cheese
1 cup cake flour, sifted
¾ cup pecans, chopped up small
1 egg, lightly beaten
¾ cup light brown sugar, packed
1 tbsp melted oleo
dash salt
½ tsp vanilla
powdered sugar
Blend
Oleo and cream cheese together until creamy. Add sifted cake flour and blend again. Divide dough into 24 small balls and press
into tiny muffin pan for form cups. Mix pecans, egg, brown sugar, melted oleo,
salt and vanilla all together and fill cups about ¾ full (as it
puffs up some). Bake at 350º for 15 minutes.
Reduce to 250º for about 10 more minutes or until done. Remove from pans and cool. Sprinkle with powdered sugar.
