Directions
- Prepare crust. In an electric mixer, cream cheese and butter until fluffy. On low speed, add flour. Mix just until blended. Wrap dough in plastic wrap and refrigerate 2 to 3 hours or overnight.
- Preheat oven to 350 degrees F.
- Prepare filling. In a medium mixing bowl, beat egg, brown sugar, butter, and vanilla. Mix until well blended. Stir in chopped pecans. Set aside.
- Roll dough into 1-inch balls. Press ball into a greased mini muffin pan. Line pan on the bottom and sides. Using a teaspoon, fill the muffin cups with filling. Top with pecan half.
- Bake 20 to 25 minutes or until edges begin to brown.
- Remove pan from the oven. Cool in pan on a wire rack. Repeat with remaining dough and filling. Store in an airtight container.
Source: Sweet Maria's Cookie Jar
Author: Maria Bruscino Sanchez
