Makes 2 dozen cookies

For the dough:
4 ounces cream cheese, at room tempurture
1 stick butter, softened
1 cup flour, sifted

For the filling:

3/4 cup dark brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons butter, melted
1 cup pecans

Preheat oven to 350 degrees F

Place a cookie sheet in the oven to heat.

Grease 1-24 or 2-12 cup mini muffin pans.

For the dough:
In a medium bowl, blend cream cheese and butter.

Add the sifted flour and and mix to form a dough.

Thinly roll out the dough.

Using a round 2 1/2 inch cutter, cut out 24 circles and line each muffin cup with the dough and refriderate while making the filling.

For the filling:
Place the eggs in a bowl and whisk.

Add the vanilla, salt and butter. Gradually add the brown sugar
a few tablespoons at a time continuing to whisk.

Set aside 24 undamaged pecan halves and chop the rest of the nuts.

Place the chopped nuts in the bottom of each cup and cover with the filling.

Set one pecan half on each cup pressing down slightly. Setting the pecan half in the filling.

Place on the heated cookie sheet that is in the oven and bake for 20 minutes until puffed and set.

Remove the cups from the mini muffin tin and transfer to a wire rack to cool.

*It is important to keep the dough lined muffin cups in the refriderator because if the dough is left to warm to room tempurture the the dough will puff while baking and the filling will spill out of the cups.

This recipe currently has 0 comments. Add your own comment in the right hand menu.