Lisa Patton / Carnton Plantation
3oz. pkg. cream cheese
1/2 c margarine
1-1/2 c flour, sifted
Let cream cheese and margarine soften to room temperature. Blend and stir in flour. Chill about one hour. Divide into three dozen balls. Place in ungreased miniature size muffin cups. Press dough against bottom and sides of cups.
1 c light brown sugar
1 T margarine
1 t vanilla extract
1 c pecans, chopped
Beat egg, sugar, margarine, vanilla and a pinch of salt together until smooth. Divide half of the pecans among the pastry lined cups. Add egg mixture and top with the rest of the pecans. Bake at 350 degrees for about 25 minutes or until filling is set. Cool and remove from muffin pans.
NOTE: These freeze well ahead of time.