1 package 3-ounce cream cheese
1/2 cup oleo
1 cup sifted flour

1 egg, well beaten
pinch of salt
3/4 cup light brown sugar
1/2 teaspoon vanilla
2 tablespoons oleo, melted
1/2 cup ground pecans


Cream together cream cheese and oleo, blend in the flour. Shape dough into 24 equal portions. Shape and press into greased muffin tins (miniature). Fill each with about 1 teaspoon of filling.

Cream egg, sugar, and oleo; add salt, vanilla, and nuts – blend. Fill shells.

Bake 15-17 minutes at 350-degrees, reduce heat to 250-degrees, and bake an additional 10 minutes.


Recipe from Rose Sellman

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