- 1 (8-oz) pkg cream cheese, softened
- 1 cup (2 sticks) butter, softened
- 2 cups flour
- 2 eggs, beaten
- 1 1/2 cups packed brown sugar
- 2 tsp. vanilla extract
- 1 1/2 cups chopped pecans
Combine cream cheese and butter, mixing until well combined. Add flour and mix well; chill.
Preheat oven to 325 degrees. Divide dough into quarters; divide each quarter into 12 balls. Press each ball onto bottom and up sides of miniature muffin pans. Continue with remaining dough, for a total of 48 muffin cups; set aside.
In a mixing bowl combine eggs, brown sugar and vanilla; stir in pecans. Spoon into pastry shells, filling almost to the top. Bake for 30 minutes, or until the pastry is golden brown. Cool 5 minutes, remove from pans.
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