2 sticks butter, softened
8 oz. cream cheese, softened
2 c. all purpose flour
6 tbsp. butter, melted
16 oz. brown sugar, light or dark
5 eggs, beaten
72 pecan halves (about 1 lb.) or coursely chopped pecans or walnuts with filling.
Beat together butter and cream cheese. Gradually add flour. Use hands
when necessary chill 30 minutes. Form pastry into 1 inch balls and press
into mini muffin cupcake tins. Combine melted butter, brown sugar and eggs.Blend well. Preheat oven to 350 degrees. Put 1 tbsp. of filling into
each cupcake top with pecan half. Bake 20 minutes at 350 degrees. Makes
72.