Now that everyone is anticipating the gustatory delights of the Christmas season, and the resulting corpulence, here is the recipe for my world famous nut tarts. I got it from a spiral bound booklet published without date or copyright in the 1960s, called The Electric Company Christmas Cooky Book. It came from the Wisconsin Electric Power Company in Milwaukee. I picked it up during the year of my residence there. These tarts are very good and easy to make.
Nut Tarts
3 ounces cream cheese
1/2 cup butter
1 cup sifted all-purpose flour
1 tablespoon melted butter
3/4 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
2/3 cup coarsely chopped pecans
Blend room temperature cheese, butter and flour; chill for 1 hour. Divide into 24 equal parts; shape each part into a small ball. Press onto bottom and 1/2 inch up the side of small buttered (2 inch) muffin cups; chill. Blend remaining ingredients; place one teaspoonful of mixure in each pastry shell. Bake at 325 degrees for 25 minutes. Makes 2 dozen small tarts.
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