1 c Butter 2 c All purpose flour
6 oz Cream cheese 1/4 ts Salt
1 1/2 c Packed brown sugar 1 ts Almond extract (opt)
2 tb Butter, melted 2 c Chopped pecans
2 ts Vanilla
For crust, in small mixing bowl beat butter and cream
cheese with an electric mixer on medium speed until
softened (about 30 seconds). Stir in the flour.
Cover and chill about 1 hour until dough is easy to
handled. Form the chilled dough into two balls, then
divide each ball into 24 equal portions. Roll each
portion into a small ball. Place each ball into a
grease 1 3/4 inch mini) muffin cup. Press the dough
evenly against the bottom and up the sides of the cup.
For filling, stir together egg, brown sugar, melted
butter, vanilla, almond extract and pecans in a medium
bowl. Fill each dough-lined muffin cup with a scant
Tablespoon of filling. Bake in a 375F oven for 15 to
18 minutes. or until filling is set.