3 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
1/2 cup packed brown sugar
1 tablespoon butter (melted)
1 egg, beaten
1 teaspoon vanilla extract
1/2 cup chopped pecans
1. Preheat oven to 325 degrees
2. To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill. (1 hour is enough)
3. In a medium mixing bowl combine brown sugar and 1 tablespoon butter. Add egg and vanilla, and blend well. Stir in pecans.
4. Shape dough into 24-1 inch balls. Press into bottom and up sides of ungreased nonstick miniature muffin tins. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 20-25 minutes.
Hint: You should use nonstick miniature muffin pans for these to come out perfect.
|I have this neat tool that I got from Pampered Chef. Makes this step a lot easier but you can do this by hand because they are worth the effort.|
|Fill cups with filling almost to the top. Not too much so they don't overflow when baked.|
|Using a non-stick pan they will pop right out.|