- Servings: 24
|½ cup||Butter, softened|
|3-oz||Cream Cheese, softened|
|¾ cup||Packed Brown Sugar|
|¾ cup||Chopped Pecans|
In a bowl beat together the butter and cream cheese; add flour until well combined. Wrap and refrigerate. Roll dough into 24, 1-inch balls and place inside mini-muffin cups (1 3/4" size.) With a tart shaper or thumb, press dough into each muffin cup and up sides.
In a saucepan, melt remaining butter, remove from heat, and add remaining ingredients, except powdered sugar. Spoon about 1 tsp filling into each shell; bake at 350 degrees for 20 to 25 minutes. Cool slightly before removing. When cool, sprinkle powdered sugar over tops.
Make tart shell dough a day ahead, if you wish.