Prep Time: 45 mins | Chill: 1 hr | Bake: 20 mins | Cool: 30 mins | Serves: 48

Ingredients:

1 cup butter, softened

1 (9 oz.) block cream cheese, soft

2 1/2 cup all-purpose flour

1 1/2 cup brown sugar

1 1/2 cup chopped pecans

2 large eggs

2 tbsp butter, melted

2 tsp vanilla

1/8 tsp salt

Instructions:

  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls and place in a baking sheet. Cover and chill 1 hr.
  2. Place 1 dough ball into each lightly greased muffing cup in mini muffin pans, shaping each into a shell.
  3. Whisk together brown sugar and next 5 ingredients. Spoon into tart shells.
  4. Bake at 350°F for 20 mins or until filling is set. Cool in pans on wire rack for 10 mins. Remove from pans. Cool on wire racks for 20 mins, or until completely cool.