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Tiny pecan cookie-tarts.

Connie Wiersema


  • Pastry:
  • 1/4 cup (60 ml) margarine
  • 1 3 oz (84 grm). package cream cheese
  • 1 cup (225 ml) flour
  • 1 pinch of salt
  • Filling:
  • 3/4 cup (175 ml) brown sugar
  • 1 egg beaten
  • 1 cup (225 ml) chopped pecans
  • 1 tbsp (15 ml) butter
  • 1/4 tbsp (4 ml) almond flavoring
  • Topping:
  • powdered sugar
  • Blend together margarine, cream cheese flour and salt.
  • Roll into balls.
  • Press inside ungreased mini-muffin tins.
  • Mix brown sugar, egg, pecans, butter, and almond flavoring.
  • Fill pastry cups.
  • Bake at 375 degrees (200 C.) for 20 to 25 minutes.
  • Sprinkle with powdered sugar when cooled.
I don't know the background of these tasty little bits, it could be a German or Dutch recipe. I begged for it then lost, found it, so now I'm sharing with you. ENJOY!

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