• 1 Lg package Philadelphia cream cheese
  • 1/2 cup margarine
  • 1 cup flour
  • Coarsely cut pecans (to your liking)
  • 1 egg
  • 3/4 cup lightly packed brown sugar
  • 1 tsp vanilla
  • salt
  • 1 tbsp margarine
  • 48 pecan pieces

1 Large package Philadelphia cream cheese cut into half. 1/2 cup margarine at room temperature. Mix well.Stir in 1 cup flour. Mix until nice and smooth. Chill 1 hour or overnight. Shape into 2 dozen small balls. Place into 1 3/4 inch, ungreased muffin pans. Press dough against bottom and sides. Put in coarsely cut pecans (to your liking).

Filling:
Bat together 1 egg, 3/4 cup lightly packed brown sugar, 1 tsp vanilla, pinch of sale, mix well. Beat 1 tbs quite warm margarine, mix well. Divide evening into tart shells. Top with 2 pieces of pecans and bake at 325 for 20 – 25 min. Cool and remove from pans. Makes 2 dozen.

Marlene White