Categories: Cookies

Ingredients

• Dough:2 sticks unsalted butter, at room temp.
• 2 3 ounce packages of cream cheese
• 2 cups of flour
• Pecan Filling
• 3 large eggs, slightly beaten
• 1 3/4 cups packed brown sugar
• 3 T. unsalted butter, softened or melted
• 1/4 t. salt
• 3/4 t. vanilla
• 1 cup pecans, coarsely chopped

Directions

1. Dough: Beat butter and cream cheese until blended.

2. Beat in flour until blended.

3. Flatten dough into a 1 inch thick disk.

4. Wrap in plastic and refrigerate at least 30 minutes.

5. Heat oven to 375F. Grease mini-muffin tins.

6. obably 2. Makes 48. but you can bake in batches.

7. Divide dough into quarters. Roll each into a 6 inch log. Cut each log into 12 pieces.

8. With floured hands. flatten each piece into a 3 inch round and fit into muffin cup. Dough with extend above cup.

9. Filling:

10. Beat eggs, brown sugar, butter,salt,and vanilla until well mixed. Spoon 2 tsp. of filling in each pastry lined cup.

11. Top with pecans.

12. Bake 20 minutes or until pastry is brown and filling is set.

13. Cool briefly in pan on a wire rack.

14. Remove to rack to cool completely.

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