This is another of Ginny Stanley's recipes which I've made dozens of times over the years. Similar recipes abound (usually under the name of Pecan Tassies), but I'll stick with this one! It's become a holiday tradition in our house.
CRUST (DOUBLE RECIPE)
1/2 lb (2 sticks) butter, room
temperature
6 oz cream cheese, room temperature
2 c flour
FILLING (DOUBLE RECIPE)
1 1/2 c firmly packed brown sugar
1/2 tsp vanilla
2 eggs
2 Tbsp butter
1 1/2 c chopped nuts
CRUST (ORIGINAL RECIPE)
1/4 lb (1 stick) butter, room
temperature
3 oz cream cheese, room temperature
1 c flour
FILLING (ORIGINAL RECIPE)
3/4 c firmly packed brown sugar
1/4 tsp vanilla
1 egg
1 Tbsp butter
3/4 c chopped nuts
Preheat oven to 375°.
Blend the crust ingredients together.
Divide into 24 balls and line small cupcake pans, pressing to form a crust. (I use a wooden tamper. Whatever method you use, don't make the crust on the bottom too thin.)
Combine the filling ingredients.
Fill the cups with the filling.
Bake about 20 minutes.
Cool 5 minutes in pans. Remove from pan and sprinkle with powdered sugar.
These can be placed in mini-muffin paper liners for serving.
I usually use chopped walnuts, but as you can see from the alternate name, chopped pecans can be substituted. Also, feel free to double the recipe... I always do!