Petite Pecan Pies

Crust:
8 tablespoons butter, softened
3 oz cream cheese, softened
1 cup all-purpose flour

Blend butter and cream cheese, add flour. Chill dough for 1 hour. Shape into 24 balls. Place in greased mini muffin tin. Press down to form crust.

Filling:
1 egg
¾ cup light brown sugar
1 tablespoon butter, softened
1 teaspoon vanilla
Dash of salt
2/3 cup chopped pecans

Preheat oven to 325 degrees. Mix together egg, sugar, butter, vanilla, and salt until smooth. Divide half the nuts among the pastry cups. Add egg mixture. Top with remaining nuts. Bake for 25 minutes or until filling hardens. Cool on wire rack.

Yield = 24 petite pies

Enjoy!