I posted these bite-sized buttery beauties last year before I had my cooking blog up and running. The recipe makes a ton which is nice because you can just pop one right after another in your mouth and still have plenty to share with your favorite people! Sprinkle them lightly with powdered sugar or for an over-the-top presentation, drizzle with chocolate.
1 cup butter, softened
6 oz cream cheese, softened
2 cups flour
2 eggs
1 1/2 cups packed brown sugar
2 Tbsp butter, melted
Pinch salt
1/2 tsp vanilla extract
2/3 cup chopped pecans
Cream butter and cream cheese together. Add flour and mix well. Roll into 48 balls; place one ball in each cup of a mini muffin pan. Using your fingers or a tart tamper, press out into a tart shell. Set aside.
In a medium bowl, mix eggs, sugar, melted butter, salt, vanilla and pecans until well combined. Fill unbaked tart shells. Bake at 350 degrees for 20-25 minutes or until delicately browned.
