Ingredients
10tbspunsalted buttersoftened and divided
4ozcream cheesesoftened
1cupflour
1largeegg
¾cuppacked light brown sugar
1tbspvanilla extract
1tspCinnamon
⅛tspsalt
½cuppecansvery finely chopped
Preparation
Beat together the 8 tablespoons (be careful to reserve 2 tablespoons here) butter and cream cheese on medium speed until light and fluffy then add in the flour until just mixed, remove from the stand mixer and refrigerate for an hour.
Preheat the oven to 325 degrees F and grease your mini muffin tins well.
To the stand mixer add the remaining butter, egg, brown sugar, vanilla, salt, cinnamon and pecans until combined.
Divide the dough into 24 pieces and press into your muffin tins using a handle of a wooden spoon or similarly shaped tool wrapped in saran wrap to shape a well inside the dough in each muffin tin cavity.
Fill each dough with 1 teaspoon of pecan filling and bake for 20 to 22 minutes.
Cool for 15 minutes before carefully removing from the muffin tins, running a knife around them if needed to loosen them first.
