Pastry:

1/2 c. (1 stick) butter, softened
1 (3 oz.) pkg. cream cheese (room temperature)
1 c. flour

You will need Wilton mini muffin pan.

Preheat oven to 350°F. In a small bowl, blend butter and cream cheese with mixer. Add flour; mix until a soft dough forms. Do not overmix. Refrigerate pastry 1 hour. Divide into 30 walnut sized balls. Use tart tamper to form dough in mini muffin cups; trim excess dough off top edge. Fill pastry with pecan filling.

Bake 20 to 25 minutes or until pastry is light brown. Cool 5 minutes. Remove from pan to cool. Store at room temperature in one layer in flat container for up to 1 week or freeze for 2 months.

Filling:

1 1/2 c. brown sugar
2 tbsp. melted butter
2 eggs, slightly beaten
1/4 tsp. vanilla
pinch of salt
1/2 c. chopped pecans

In a small bowl, add melted butter to brown sugar; mix. Add eggs, vanilla and salt. Stir until blended. Mix in pecans.

Makes 2 1/2 dozen.