"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for COOKIES/Pecan Tarts, by Marilee Larkey, is from Mom Loves to Cook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - 3 ounce cream cheese 1/2 cup butter 1 cup flour
Filling: 2 eggs, beaten 1 1/2 cups brown sugar 2 T. melted butter 1 t. vanilla
Mix cream cheese, butter and flour. Mold into 36 small balls. Press each into a greased tart pan. Place 1 1/2 broken pecans in bottom of each tart. Put 1 T. filling in each tart, sprinkle with broken pecans. Bake at 325º for 20-25 minutes. Don't put too much filling in the tart. Leave 1/4-1/3 inch from top. Be sure bottom is covered with dough.
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