Ingredients
24
24 servings
- •½ cup unsalted butter, at room temperature
- •3 ounces cream cheese, softened
- •1 cup all-purpose flour
- •nonstick cooking spray
- •¾ cup brown sugar
- •1 large egg
- •1 tablespoon unsalted butter, melted
- •1 teaspoon vanilla extract
- •¼ teaspoon salt
- •½ cup finely chopped pecans
Instructions
- Beat butter and cream cheese for crust with an electric mixer until smooth. Add flour and mix until fully combined. Cover and refrigerate dough for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C). Remove dough from the refrigerator. Spray a 24-cup mini-muffin tin with nonstick spray.
- Whisk brown sugar, egg, melted butter, and vanilla for filling in a bowl until smooth.
- Roll dough into twenty four 1-inch balls. Press each ball into a muffin cup, so it spreads evenly on the bottom and up the sides. Sprinkle about 1 teaspoon pecans into each muffin cup, then top with about the same amount of egg mixture.
- Bake in the preheated oven until filling is set, 25 to 30 minutes. Cool on a wire rack for 10 minutes, then remove from the muffin tins.
Nutritional Facts
Per 24 servings
- Calories: 106
- Carbohydrate: 9g
- Fat: 7g
- Fiber: 0g
- Protein: 1g
- Sugar: 5g
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