1 1/3 Cup Butter or margarine; softened
1 Package (8-oz) cream cheese; room temp
2 2/3 Cup Sifted all-purpose flour
3 Cup Coarsely chopped pecans
3 Cup Light brown sugar; firmly packed
1/4 Cup Butter or margarine; melted
Few grains salt
1/4 tsp. Vanilla extract
Work softened butter and cream cheese in a bowl until blended. Stir in flour. Wrap dough in wax paper and chill thoroughly. Heat oven to 350° F
Working with a small portion of dough, shape heaping teaspoonfuls of the dough into 1-inch balls. Keep rest of dough refrigerated.
As balls are shaped drop them into the cups of ungreased 1-3/4 inch muffin tins.
Press dough to cover evenly the bottom and sides of each muffin cup.
Sprinkle about 1 heaping teaspoonful of nuts over bottom of each cup.
Beat eggs in a bowl; gradually add sugar and melted butter.
Blend in salt and vanilla and beat until light and frothy. Spoon 1 tablespoon egg mixture on top of nuts in each cup.
Bake 15 minutes.
Reduce temperature to 250°F and bake 10 minutes longer. Cool cookies in muffin tins and remove carefully.
Repeat with remaining dough, nuts and filling.
Fudge Brownie Tassies:
Prepare as above, except instead of pecan filling, in a small saucepan heat and stir
1/2 cup semisweet chocolate pieces
2 tablespoons butter or margarine
over low heat until melted; remove from heat.
Stir in 1/3 cup sugar
1 beaten egg
1 tsp. vanilla
If desired, place 1 hazelnut (filbert), almond, macadamia nut, or walnut piece in each pastry-lined muffin cup.
Spoon about 1 teaspoon of the chocolate mixture into each pastry-lined muffin cup.
Bake in a 325° F oven for 20 to 25 minutes or until pastry is golden and filling is puffed.
Each variation makes about 6 dozen cookies.