Difficulty: Average
Freezes Well
Yield: 24
Ingredients:
- 1 small package (3 ounces)
- cream cheese, softened
- 1/2 cup plus 1 tablespoon butter, softened
- 1 cup flour
- 1 egg
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- pinch of salt
- 2/3 cup coarsely broken pecans
Instructions:
- Mix cream cheese and 1/2 cup butter together, blending well.
- Stir in flour.
- Chill 1 hour.
- Preheat oven to 325°.
- Shape into 24 balls and place in ungreased tart pans (or 1-3/4″ muffin tins).
- Press dough against the bottom and sides of pans.
- Beat together egg, brown sugar, 1 tablespoon butter, vanilla and salt until smooth.
- Divide half the pecans among the pastry-lined pans.
- Add egg mixture.
- Place remaining pecans on top.
- Bake for 25 minutes.
- Cool before removing from tins.