These are a great party cookie: very portable and look fancy. They are basically miniature pecan pies, with a cream cheese pastry. You may need to make more of the egg/brown sugar filling, as I found that I was a little short of filling.
I had made these before, but this time the stuck to the pan. I don’t recall that ever happening before, but you never know! I think that I may have used too much of the egg filling, which seeped underneath the crust and caused it to stick. That would also explain why I didn't have enough of the egg/brown sugar mixture.
½ cup butter, room temperature
3 oz. cream cheese, room temperature
1 cup flour
¾ cup packed brown sugar
1 tablespoon butter, room temperature
Pinch of salt
½ cup chopped pecans
Make the dough: Combine the butter and cream cheese until smooth. Stir in the flour and refrigerate the dough about an hour.
Preheat oven to 325 degrees. Mix the egg, brown sugar, butter vanilla and salt in a small bowl. Set aside. Shape to dough into 24 balls. Place balls into miniature muffin cups. Press dough onto bottom and sides of each cup.
Spoon 1 teaspoon pecan in each cup and then fill with the egg mixture. Bake for 25 minutes or until filling is set.
Recipe from Better Homes and Gardens New Cookbook (1981 edition)