Pecan Lassies

Pastry:

1 3-oz. pkg. Philadelphia cream cheese

1/2 c. oleo

1 c. flour

Filling:

2 eggs (beaten)

1 1/2 c. brown sugar

1 1/2 tsp. vanilla

2 tsp. melted oleo

Dash of salt

1 c. chopped pecans

Soften and blend cream cream cheese and oleo. Add flour. (Dough will be stiff.) Divide dough into 24 pieces; press each piece into small tart pans. Combine eggs, brown sugar, vanilla, oleo and salt. Divide 1/2 of the pecans and put into bottom of tart shells. Carefully pour mixture into shells. Put remaining pecans on tart shells. Bake in 350 oven for 25 minutes. Tarts can be frozen and taken out for future use.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987