You’ll definitely want to double this recipe because they’ll disappear in a hurry!
Ingredients:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1 large egg, room temperature
3/4 cup packed brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
Dash salt
2/3 cup finely chopped pecans, divided
Directions
-In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, for 1 hour or until firm enough to roll.
-Preheat oven to 375°.
-Shape dough into 1-in. balls; press evenly onto the 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.
-Freeze option: Once cooled, freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
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