Prep Time: 10 min
Cooking Time: 25 min
Makes: 24 servings
Ingredients:
1 (3 oz.) package cream cheese
1/2 cup butter plus 1 tbsp.
1 cup White Lily® All Purpose Flour
1 large egg
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
Instructions:
| 1. | BLEND cream cheese and 1/2 cup butter. Stir in flour just until blended. Chill about 1 hour. |
| TIP | Dough can be made ahead and chilled up to 3 days. |
| 2. | HEAT oven to 325°F. |
| 3. | SHAPE dough into 24 one-inch balls; press into ungreased 1 1/2-inch muffin cups or tart pans (to make a shallow shell). |
| 4. | BEAT egg, brown sugar, 1 tablespoon butter, vanilla and salt. |
| 5. | SPRINKLE 1/2 cup chopped pecans over dough in muffin tins. Add egg mixture; sprinkle with remaining pecans. |
| 6. | BAKE 20 to 25 minutes or until set. Cool in pans on wire rack. |
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