Ingredients
Directions
- 1 60oz pkg cream cheese
- 1 cup butter
- 2 cups flour
- 2 eggs
- 2 T soft butter
- 1 1/2 cups brown sugar
- 1 T vanilla
- Dash salt
- 1 pkg pecan pieces
- Let cream cheese and butter soften at room temperature. Blend together and sift in flour.
- Chill dough mixture at least 1 hour
- Shape in ungreased mini muffin pan, pressing dough against sides and bottoms
- Beat together Pecan Filling ingredients, except pecans< just until smooth.
- Divide pecan among the dough lined muffin pans, add egg mixture and top with remaining pecans
- Bake at 325 for 25 minutes or until filling is soft and pastry golden.
- Cool and remove from pans.
Notes