A family favorite during the holidays. Easy to prepare and a fun dessert to make with kids.
Ingredients
- unsalted butter, at room temperature: 0.5 cup
- ounces cream cheese: 3 piece (softened)
- all-purpose flour: 1 cup
- nonstick cooking spray:
- brown sugar: 0.75 cup
- egg: 1 piece
- unsalted butter: 1 Tbsp (melted)
- vanilla extract: 1 tsp
- salt: 0.25 tsp
- pecans: 0.5 cup (finely chopped)
Metric Conversion
Stages of cooking
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Beat butter and cream cheese for crust with an electric mixer until smooth. Add flour and mix until fully combined. Cover and refrigerate dough for 1 hour.
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Preheat the oven to 325 degrees F (165 degrees C). Remove dough from the refrigerator. Spray a 24-cup mini-muffin tin with nonstick spray.
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Whisk brown sugar, egg, melted butter, and vanilla for filling in a bowl until smooth.
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Roll dough into twenty four 1-inch balls. Press each ball into a muffin cup, so it spreads evenly on the bottom and up the sides. Sprinkle about 1 teaspoon pecans into each muffin cup, then top with about the same amount of egg mixture.
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Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool on a wire rack for 10 minutes, then remove from the muffin tins.
