Ingredients
3/4 cup butter, softened6 ounces cream cheese, softened2 cups all-purpose flourFILLING:1-1/2 cups packed brown sugar2 large eggs1 tablespoon butter, melted48 pecan halves
Preparation
In a large bowl, beat butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. For filling, in a small bowl, combine the brown sugar, eggs and butter.
Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half.
Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks.
