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. They freeze well.
1/2 c margarine or butter
3 oz cream cheese
1 c flour
Press pastry in bottom & up sides of
3/4 c brown sugar, packed
1 Tbsp butter or margarine, melted
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.
* OR walnuts
|These were made with walnuts.
|"Character is a journey, not a destination. "