- 3 ounces cream cheese; room temperature
- ½ cup unsalted butter; room temperature
- 1 cup flour
- 1 egg
- ¾ cups brown sugar; firmly packed
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla
- 1 dash sea salt
- ⅔ cups pecan pieces
- Preheat oven to 325ºF.
- In a large mixing bowl blend cream cheese and ½ cup butter. Stir in flour. Chill about 1 hour.
- Shape into 2 dozen 1-inch balls; place in ungreased 1¾-inch muffin pans. Press dough against the bottoms and sides.
- In another bowl beat together egg, brown sugar, the 1 tablespoon butter, vanilla and salt just until smooth.
- Divide half of the pecans among the pastry lined pans; add egg mixture and top with the remaining pecans.
- Bake in preheated oven for 25 minutes or until filling is set. Cool; remove from pans.
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