INGREDIENTS:

1- 3oz. pkg. cream cheese, softened

1 stick of margarine or butter, softened

1 C. flour

Dash of salt

Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4″ muffin tins (press dough in bottom and sides with fingers, do not leave any holes).

Filling:

2 eggs, beaten

1 C. brown sugar

2 T. margarine or butter, melted

1 tsp. vanilla

Dash of salt

1 C. pecans, chopped

DIRECTIONS:

Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.