3 oz cream cheese (softened)
1/2 C butter (softened)
1 C All Purpose Flour
1 TBSP butter (softened)
1 tsp vanilla
2/3 C coarsely chopped pecans
3/4 C Packed brown sugar
To Prepare Pastry:
Stir together cream cheese and butter.
Stir in flour.
Chill about 1 hour, or until dough is firm.
Shape into 2 dozen 1 inch balls.
Place balls into ungreased 1 3/4 inch muffin tins
Using thumb or press, press dough against sides an bottom or each cup to form pastry shell.
To Prepare Filling:
Beat together egg, brown sugar, butter, vanilla and salt just until smooth.
Set aside half the pecans.
Divide remaining pecans among pasry shell
Pour filling mixture over pecans.
Top with reserved pecans.
Bake in a preheated 325 degree oven 25 minutes or until filling sets.
In convection oven bake at 305 degrees for 18-20 minutes.
Let cook, remove from pan.