Mini Pecan Pies

Ingredients

• 4 oz cream cheese (at room temperature)
• 10 Tablespoons salted butter (at room temperature)
• 1 1/2 cup all purpose flour
• 1 egg
• 3/4 cup brown sugar
• 1 Tablespoon melted butter
• 1 teaspoon vanilla extract
• 2/3 cup finely chopped pecans
• Pinch salt

Instructions

1. 1

   Combine the cream cheese and butter in the bowl of an electric mixer, and beat until smooth and fluffy, scraping the bowl down as needed, about 3 minutes.

2. 2

   Add the flour and beat on low speed until beginning to crumble. Then increase the speed to medium and beat until a dough forms. Cover with saran wrap and refrigerate for 1 hour.

3. 3

   Meanwhile, in a bowl, mix together the egg, brown sugar, melted butter, vanilla, pecans, and salt until smooth.

4. 4

   Preheat the oven to 325 degrees. Remove the dough from the fridge, divide in half, and then section each half into 12 pieces, rolling each one into a round ball, about 1 inch in diameter.

5. 5

   Grease two mini muffin tins, then add a dough ball to each well.

6. 6

   Use a tassie pusher or your thumb to press each dough ball around the bottom and sides of the tin.

7. 7

   Use a small cookie scoop to fill each pastry shell. They should be filled about two thirds full.

8. 8

   Bake for 25-27 minutes, or until crust is just golden.