Pecan Tartlets

Delicious—serve them like cookies

Ingredients

  • 1 c. butter or margarine
  • 2 (3 oz.) pkgs. cream cheese
  • c. unsifted flour
  • ¾ tsp. salt
  • c. chopped pecans
  • 1 c. brown sugar, firmly packed
  • 2 eggs, slightly beaten
  • 2 tblsp. melted butter or margarine
  • ½ tsp. vanilla
  • ½ c. light corn syrup

Method

  • Soften 1 c. butter and cheese. Blend in half the flour at a time and ½ tsp. salt; shape pastry into two 2" diameter rolls; wrap and chill overnight.
  • Slice pastry into 36 portions; press into 2" muffin-cup pans. Line cups; do not make rims.
  • Place half the nuts in lined cups.
  • Using a rotary beater, gradually add sugar to eggs. Add melted butter, remaining ¼ tsp. salt and vanilla. Stir in syrup. Pour into tart shells.
  • Sprinkle with remaining nuts. Bake in moderate oven (350°F.) about 20 minutes.

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