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Full Online Book HomeLearning KitchenCookies - Tartlets - Pecan Tarts
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Cookies - Tartlets -  Pecan Tarts Post by :amoneypl Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1709

Click below to download : Cookies - Tartlets - Pecan Tarts (Format : PDF)

Cookies - Tartlets - Pecan Tarts

1/4 pound margarine
3 ounces cream cheese
1 cup all-purpose flour

2 eggs
1 1/2 cups light brown sugar
2 tablespoons butter -- melted
dash salt
1/2 teaspoon vanilla
1/2 cup pecans -- chopped


For pastry: Cream margarine and cream cheese; add flour and mix. Make into 24 balls and put in tart pans; flatten out to fit cups. (This can be doubled easily).

For filling: Break eggs; do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill tart cups half full and bake at 350 F. for 30 minutes until delicately browned. Cool 5 minutes; remove from pans and finish cooling on racks.

Makes 24
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Dough: 1/2 C. margarine 3 oz. cream cheese 1 C. flour Let margarine and cream cheese soften to room temperature. Mix together. Add flour and mix to form a soft dough. Chill at least 1 hour or overnight. Form the dough into 30 walnut-size balls. Place each ball of dough in a mini-muffin cup. Press the dough up the sides to shape tarts. Pierce the shells with a fork and bake empty at 450ºF for 10 to 12 minutes. **or, use one of the following fillings and bake as directed. Pecan Tassies 2 T. melted butter 3/4 C. brown sugar 1
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1 roll refrigerated peanut butter dough1 bag of small Reese’s peanut butter cupssugar to coatPreheat the oven to the temperature indicated on the cookie package. Roll the dough into small balls (about an inch) then roll them in sugar. Put a ball in each cup of the mini-muffin pan. Press down lightly on each one to slightly flatten. Bake according to the package directions. While the cookies are baking, remove the wrappers from the candy. When the cookies are done remove from oven and immediately press one peanut butter cup in each cup. Let cool and remove. Makes 3 dozen. note:
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