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Pecan Tea Cakes (Miniature Pecan Pies)

Author/Submitted by: Better Homes and Gardens Cookies Cookies Cookies, 1992, Meridith Corporation, Des Moines, Iowa
Servings: 48
Categories: Cakes / Desserts / Pecans / Pies & Pastries


1  cup  butter
6  ounces  cream cheese
2  cups  all-purpose flour
1/4  teaspoon  salt

    eggs, see notes
1 1/2  cups  packed brown sugar
2  tablespoons  butter, melted
2  teaspoons  vanilla
1  teaspoon  almond extract, optional
2  cups  chopped pecans

1. For crust, in small mixing bowl beat butter and cream cheese with an electric mixer on medium speed until softened (about 30 seconds). Stir in the flour.

2. Cover and chill about 1 hour until dough is easy to handled. Form the chilled dough into two balls, then divide each ball into 24 equal portions. Roll each portion into a small ball. Place each ball into a grease 1 3/4 inch mini) muffin cup. Press the dough evenly against the bottom and up the sides of the cup.

3. For filling, stir together egg, brown sugar, melted butter, vanilla, almond extract and pecans in a medium bowl. Fill each dough-lined muffin cup with a scant Tablespoon of filling. Bake in a 375F oven for 15 to 18 minutes. or until filling is set.

I'm sure the original recipe included the number of eggs to use, but it was left out when this version was distributed. Please use your best guess as to how many eggs to use. I would assume one or two is needed.

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