This was one of my favorite cookies to make as a little girl. When we lived in San Antonio we had a bunch of pecan trees in the yard so any recipe that used pecans was a favorite.
Ingredients:
½ | cup butter | ¾ | cup packed brown sugar | ||||
3 | oz. cream cheese | 1 | tsp vanilla | ||||
1 | cup all-purpose flour | dash salt | |||||
1 | egg | ¼ | cup chopped pecans | ||||
1 | tbsp amaretto | ||||||
Directions:
Preheat oven to 325°. Beat butter and cream cheese until combined. Stir in flour. Chill for 1 hour. Divide dough into 24 balls. Press balls into mini muffin pans and press dough evenly up the sides of each muffin cup.
Beat the egg well. Add brown sugar, amaretto, vanilla, salt and mix just until smooth. Add pecans. Spoon filling into the pastry cups.
Bake for 30-35 minutes until pastry is golden brown. Cool in pans on wire racks. Loosen pastry from cups by running a knife around the edges.
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