½ cup butter or margarine, softened
1 3-ounce package cream cheese, softened
1 cup all purpose flour
Blend butter and cream cheese together. Stir in flour. Cover and chill 1 hour. On lightly floured surface, divide dough into 24 balls. Place in ungreased 1¾ inch muffin pans and press evenly against bottom and sides of muffin cups.
Filling:
¾ cup packed brown sugar
1 egg
1 Tbsp butter or margarine, softened
1 Tbsp vanilla
Dash of salt
2/3 cup coarsely chopped pecans
Preheat oven to 325°.
Sprinkle 1/3 cup pecans in tart shells. Beat together brown sugar, egg, butter, vanilla, and salt just until smooth. Divide filling among tart shells. Top with additional 1/3 cup pecans. Bake for about 25 minutes, until set. Cool in pan.
Option: Sprinkle lightly with powdered sugar.
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