CRUST: 3 oz Cream Cheese,
1 Stick of Butter, 1 C. Flour.
PECAN FILLING: 1 Egg, 1 tsp. Vanilla, 1 Tab
of Butter, 3/4 C. Brown Sugar,
1 C. Chopped Pecans, dash of salt.
Cream together butter and cream cheese, stir
in flour. Form into balls and mash into mini
cupcake tins or double the recipe and use
regular cupcake tins. Mix egg, vanilla, butter,
brown sugar, salt and pecans. Spoon filling into
each crust. Top with pecans if desired.
Bake at 325 30-35 min, or until lightly brown
and toothpick comes out clean.