Pecan Tassie

Cream for crust:

1—3 oz. cream cheese

1 stick of oleo

1 cup of flour

Macke 24 balls, press into mini cup muffin pan.

Crush nuts.


Mix well 2 eggs, 1 ½ light brown sugar, 2 Tbls. Melted butter, 1 tsp vanilla, pinch of salt.

Fill cups and sprinkle with chopped nuts.

Bake at 350 degrees for 30 minutes.  Cool in pan for 10 – 15 minutes.

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