Ingredients

yields 24

　　8 tablespoons (1 stick) butter

　　1 cup all-purpose flour

　　One 3-ounce package cream cheese

　　

Filling

1 egg

　　3/4 cup brown sugar

　　1 tablespoon butter

　　1 teaspoon vanilla

　　Dash of salt

　　2/3 cup chopped pecans

　　

Step 1

Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.

　　

Filling

Step 2

Beat egg, sugar, butter, vanilla, and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts. Bake for 25 minutes or until filling hardens.

　　Paula Deen's Kitchen Classics