Ingredients
1/2 cup butter, softened3 ounces cream cheese, softened1 cup all-purpose flourFILLING:1 large egg, room temperature3/4 cup packed brown sugar1 tablespoon butter, softened1 teaspoon vanilla extractDash salt2/3 cup finely chopped pecans, divided
Preparation
In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll.
Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups.
For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans.
Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool.
