Ingredients
1 cup butter, softened1 package (8 ounces) cream cheese, softened2 cups all-purpose flourFILLING:2 cups chopped pecans1-1/2 cups packed brown sugar2 large eggs, lightly beaten2 tablespoons butter, melted2 teaspoons vanilla extract
Preparation
In a large bowl, beat butter and cream cheese until fluffy. Gradually add flour and mix well. Cover and chill for 1 hour.
Press tablespoonfuls of dough onto the bottom and up the sides of ungreased miniature muffin cups to form shells; set aside. Combine filling ingredients in a bowl. Spoon about 1 heaping teaspoon into each shell.
Bake at 325° for 25-30 minutes or until crust is brown and filling is set. Cool for 10 minutes before removing from pans to wire racks.
