From the kitchen of Stephanie Knewasser.  Flaky
pastry cups hold a sweet nutty center.  They are
typically made with pecans, but walnuts taste great
too.  I make them every Christmas. They freeze well.
Pastry:
1/2 c margarine or butter
3 oz cream cheese
1 c flour

Press pastry in bottom & up sides of tassie tins.

Whisk:
1 egg
3/4 c brown sugar, packed
1 Tbsp butter or margarine, melted

Stir in:
1/2 c pecans, coarsely chopped*

Put 1 heaping tsp of filling in each.
Bake @ 325, 30 min OR
until pastry golden & filling puffed.

Cool slightly in pan, before removing to rack.

Makes 24 cookies.
Freeze great.

* OR walnuts
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