Pecan Cups (Tasses)

Dough

1 package (8oz) cream cheese

1 stick unsalted butter

1 1/2 cup flour

Filling

1 stick unsalted butter

2 egg yolks

1 cup chopped dates

1 cup chopped pecans

2 egg whites

1 cup sugar

1/2 teaspoon vanilla

Make the dough. Cream butter and cream cheese until smooth. Add flour until just combined. Push one teaspoon of dough into each cup of a mini-muffin pan. Shape the dough up the sides of the pan to create a space for the filling. Set aside.

Make the filling. Cream butter and sugar until light and fluffy. Add yolks and mix until smooth. Add dates, pecans and vanilla. Set aside.

Whip egg whites until stiff. Fold whites into pecan mixture until incorporated.

Spoon filling into dough cups. Do not overfill. They will stick to the pan.

Bake for 20 minutes at 350F. They might not look like they’re baked. The filling gets white and frothy in the oven. When they cool, it solidifies. Do not over bake.

Mombo’s recipe. This is one of the oldest cards in her box. Some still have her maiden name signed on the back.