Recipe - Tasso

1 1/3 cup Butter or margarine;
softened
1 pack (8oz) cream cheese; room
temp
2 2/3 cup Sifted allpurpose flour
3 cup Coarsely chopped pecans
4 Eggs
3 cup Light brown sugar; firmly
packed
One fourth cup Butter or margarine; melted
Few grains salt
One fourth teaspoon Vanilla extract

Work softened butter and cream cheese in a bowl until blended. Stir in
flour. Wrap dough in wax paper and chill thoroughly. Heat oven to 350
degrees. Working with a small portion of dough, shape heaping teaspoonfuls
of the dough into 1inch balls. Keep rest of dough refrigerated. As balls
are shaped drop them into the cups of ungreased 1Three fourths inch muffin tins.
Press dough to cover evenly the bottom and sides of each muffin cup.
Sprinkle about 1 heaping teaspoonful of nuts over bottom of each cup. Beat
eggs in a bowl; gradually add sugar and melted butter. Blend in salt and
vanilla and beat until light and frothy. Spoon 1 tablespoon egg mixture on
top of nuts in each cup. Bake 15 minutes. Reduce temperature to 250 degrees
and bake 10 minutes longer. Cool cookies in muffin tins and remove
carefully. Repeat with remaining dough, nuts and filling. Makes about 6
dozen cookies.

FROM SANDY PIERCE,

REDBOOK, DEC 1972, "THE GREAT

CHRISTMAS COOKIESWAP COOKBOOK"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.